The Amomum tsao-ko you mentioned is made of Amomum tsao-ko, which is called Cao Xianmi in some places. The general method is as follows: add Amomum tsaoko into water, and then add edible soda ash. After the fire boils, cook it with low fire until the tsaoko turns into pulp. At this time, filter out the branches of Amomum tsaoko (Cao Xian) in the pot with a dense spoon, then boil them in the furnace and take them out immediately. After thickening, the grass in the pot is still thin and watery, but it can't be touched. Pour it into an earthenware pot and wait for its temperature to drop.

It will naturally condense around 70℃.