The production method of pear paste candy is as follows:
1. Preparation materials: 1g of Sydney or White Yali pear, 3g of Fritillaria, 5g of Stemona, 3g of Peucedanum, 2g of Tussilago farfara, 3g of almond, 1g of raw licorice, 3g of processed Pinellia ternata, 5g of crystal sugar, 3g of orange powder and 3g of fragrant lemon powder.
2. decoction: clean and chop Sydney or white yali pear, put them together with 7 kinds of Chinese herbal medicines into a large enamel pot, add a proper amount of water, decoct with fire, take out a part of the juice every 2 minutes, and then add water to continue decocting. In this way, the juice is continuously taken for 4 times.
3. concentration: pour the juice taken out for four times into an enamel pot (which can't be in contact with metal utensils), boil it with strong fire, and then decoct it with slow fire. When the juice in the pot is concentrated to be thick, add the rock sugar powder and keep stirring until it is thick, then add the orange powder and the lemon powder and keep stirring; When chopsticks can be used to stir up and pull into silk, the fire can be stopped, and the firepower should be gradually reduced during the whole decocting process.
4. dicing: pour the concentrated viscous liquid into an enamel dish coated with cooked vegetable oil, cool it slightly, flatten it with a thickness of 5-6 mm, and then dice it into small pieces with a width of 5-6 cm square with a thin blade (generally not cut through). When it is completely cooled, it will be pear cream candy.