Ingredients? 8-10 Sydney pears, 30g white Poria, 21g Sichuan clam powder, 20 Ophiopogon japonicus, 20 clohan fruits, 2 red dates (pitted), 30g rock sugar, 30g ginger slices, 25g honey, 200g purified water, a large bowl of about 500g Sydney pears.

How to make the ointment? Prepare and weigh all the materials in advance. All Chinese medicines can be purchased at regular Chinese medicine pharmacies.

Wash the snow pear and use nano scrub to remove the fruit wax on the outside. It is said that the skin of the snow pear is particularly good for medicinal purposes, so I did not peel it.

Remove the core of the pear, cut it into small pieces and put it into a food processor to smash. The pear pieces may be too large for the food processor to process. You can add the purified water prepared in advance and beat them.

If you have the trouble, you can directly use a juicer to squeeze out pear juice.

Soak Chinese medicinal materials such as white Poria cocos, Ophiopogon japonicus, dried mangosteen, red dates (pitted), and ginger slices for a while and then rinse them. It is said that Chinese medicines need to be soaked and fried to be effective. Then add Sichuan clam powder and prepare rock sugar. I use

The one is yellow rock sugar.

Put all the beaten pear puree, Chinese medicinal materials and rock sugar into the pot, bring to a boil over high heat, then turn to low heat and simmer for about 1-2 hours. There will be juice splashing, you can cover half of the lid, and keep removing the wood

Spoon to stir.

After stirring until thickened, the white layer of foam on top will disappear.

If it is squeezed out by a juicer, there will be no foam, and the color of the pear juice will gradually deepen and turn brown.

Be sure to wait for the thick soup to cool down until it is no longer hot to your hands. Use gauze to filter out the medicinal residue and large pieces of pear flesh. It is best to wear gloves during this process, otherwise the strong smell of traditional Chinese medicine will remain on your hands.

Pour the filtered soup into the pot and simmer over low heat to reduce the juice.

After about another hour or so, simmer until the soup becomes thick and syrupy, then turn off the heat and let cool.

After the syrup is boiled and is not hot to the touch, honey can be added. After stirring, prepare a glass sealed bottle that has been sterilized by steam and pour the syrup into it.

I made three small bottles of this amount.

After it cools down, it can be refrigerated.

If necessary, you can use a clean and water-free spoon to scoop it out and soak it in warm water, or you can swallow it directly.