1, the preparation of materials: snow pear or white duck pear 1000 grams, 30 grams of shellfish, Bacopa monnieri 50 grams, 30 grams of forewillow, 20 grams of winter flowers, 30 grams of almonds, 10 grams of raw licorice, the system of half-summers 30 grams of icing sugar 500 grams of orange powder 30 grams, 30 grams of fragrant lemon powder.

2, decoction: the snow pear or white duck pear washed and chopped, with seven kinds of herbs together, into the enameled pot, add the right amount of water, decoction with fire, every 20 minutes will be part of the juice out, then add water to continue to decoction. In this way, the juice is taken 4 times in a row.

3, concentrated: 4 times the liquid juice poured into the enamel pot (can not be in contact with metal utensils), with a strong fire to boil, and then switch to simmering decoction. When the liquid in the pot is concentrated to thick, add rock sugar powder, and constantly stirring until viscous, and then add orange powder and lemon powder, continue to stir; when the chopsticks can be picked up and can be pulled into a silk, you can cease fire, in the whole process of boiling and frying, the fire should be gradually reduced.

4, cut: the concentrated viscous liquid will be poured into the enameled plate coated with cooked vegetable oil, slightly cooled and flattened, the thickness of 5-6 mm, and then, with a thin blade cut into long and wide are 5-6 cm square small pieces (generally not cut through), to be cooled, that is, the pear paste sugar.