1. Material: 8 kg of Sydney, 6 g of Fritillaria, 2 Siraitia grosvenorii, 300 g of rock sugar, a little red dates and a little ginger.

2. Prepare Sydney, Bulbus Fritillariae Cirrhosae (powder), Siraitia grosvenorii, red dates, ice and shredded ginger.

3. Peel the pear, cut it into pieces, and squeeze the pear pieces into juice with a juicer.

4. Put all the materials into a stainless steel pot (I heard that the best pot is a copper pot), add water to boil, and simmer for more than half an hour.

5. Filter the cooked pear juice into another pot (the casserole I used) with gauze. The filtered dregs can be squeezed again, and there will always be juice.

6, continue to simmer for four or five hours, constantly stirring and skimming during the cooking process.

7. It takes about five or six hours to cook until it becomes sticky and can.