2. Add rock sugar and ground pear paste, boil over high heat and turn to low heat for 30 minutes.

3. After cooling, add gauze to squeeze juice.

4. Put the Fritillaria Fritillaria powder into the filtered pear juice, boil it on a big fire and turn it to a small fire. This is a very long process, and it is the principle to adjust the temperature to the right temperature.

5. Pay attention when you reach the bubbling stage of the whole pot of pear juice. You can't leave the pot and keep stirring. You can turn on the fire to speed up the juice collection. When the soup is thick, you can turn off the fire.

6. Pour the autumn pear cream into an oil-free and waterless glass bottle while it is hot, and the consistency is not very high. If it is cold and then put into the bottle, there will be a lot of sticky in the pot, but remember, the autumn pear cream in the bottle must be cooled thoroughly and then covered in the fresh-keeping layer of the refrigerator for preservation!

I hope I can help you and hope to adopt it.