Ingredients: 1000 grams of Yali or Qiuli, 30 grams of Rhizoma Rhizoma, 20 grams each of Pediculus, Pinellia, and Poria, 50 grams each of almonds and Fritillaria, each of coltsfoot and citron powder. 10 grams, 30 grams of orange-red powder, 500 grams of white sugar, a small amount of honey, and an appropriate amount of water.

Method:

1. Wash and chop the pear first. Put all the raw materials except sugar and citron powder into a pot and add water (to the extent that the raw materials are submerged) to simmer. Decoction once every 30 minutes or so, add water and cook again. Boil for 3 times, then decoct for 3 times. Mix the juice.

2. Pour the decoction into the pot, add white sugar and bring to a boil. Add a small amount of honey and continue to cook over medium heat. When it becomes thick, add orange red powder and citron powder and stir evenly. Simmer until the sugar liquid becomes silky when you can lift it with a shovel and is not sticky to your hands, then remove the pot from the heat.

3. Pour it into a large enamel plate coated with cooking oil while it is still hot. When it cools down slightly, divide it into strips and sprinkle a layer of powdered sugar on the surface.

Features: Sweet and slightly medicinal, it can clear away heat, moisturize dryness, relieve coughs and relieve asthma. Although pear candy looks square and simple, the making is not simple.

1. Boil water, sugar, pears and dozens of traditional Chinese medicine "Wu Huo" rolled into powder in a pot for ten minutes, then change to "simmer" for three to five minutes. At this time, watch the timing and stir. While throwing in other Chinese medicines and honey that are not resistant to fire roasting, I turned off the heat when I saw the hot medicine in the pot becoming firmer from big bubbles to small bubbles and then to big bubbles. ?

2. "Keep it cold". Let the syrup cool naturally in the pot for a minute or two, then use a foot-long piece of green bamboo to stir it in the pot. The important thing is to pay attention to the color change in the pot, which must be from light yellow to reddish brown. Premature syrup is too "tender" and contains too much water to be stored for a long time. If it gets too late, the color will turn into an ugly dark brown color and the taste will be burnt and bitter. ?

3. Arrived at the casting mold. Pour the syrup on the cold plate downwards from a high place to form a shape. After cooling, use a square ruler to mark the lines before shipping.