The method of making pear paste candy is as follows:

1. Preparation materials: 1000 grams of snow pear or white duck pear, 30 grams of caladium, 50 grams of rhizome, 30 grams of dandelion, coltsfoot 20 grams of flowers, 30 grams of almonds, 10 grams of raw licorice, 30 grams of prepared pinellia, 500 grams of rock sugar, 30 grams of orange red powder, and 30 grams of lemon powder.

2. Decoction: Wash and chop the snow pear or white duck pear, put it into a large enamel medicine jar together with 7 kinds of Chinese herbal medicine, add an appropriate amount of water, and cook over fire, every 20 minutes Remove some of the juice and add water to continue cooking. In this way, take the juice 4 times in a row.

3. Concentration: Pour the juice taken out 4 times into an enamel pot (do not come into contact with metal utensils), bring to a boil over high heat, and then switch to simmering over low heat. When the liquid in the pot is concentrated to a thick consistency, add rock sugar powder and stir continuously until it becomes sticky, then add orange powder and lemon powder and continue stirring; when it can be picked up with chopsticks and can be pulled into threads, stop the fire and stir throughout. During the tormenting process, the firepower should be gradually reduced.

4. Cutting: Pour the concentrated viscous liquid into an enamel plate coated with cooked vegetable oil, cool it slightly and flatten it to a thickness of 5-6 mm. Then, use a thin blade to cut into long pieces. The width is 5-6 cm square pieces (generally not cut through). When cool, it is pear candy.