1. Processing ingredients, cleaning and peeling pears, chopping ginger, mashing the peeled pulp of Siraitia grosvenorii, mashing Fritillaria cirrhosa (there is no blender at home, which is handled violently. )

2. Put ginger, pear skin, Siraitia grosvenorii and Bulbus Fritillariae Cirrhosae in a pot and add a small amount of water to cook together until the water has not passed the pear skin. When the fire boils, the pear skin becomes discolored and then it is taken out.

3. At the same time of the previous step, remove the core of the pear and chop the pear meat. As broken as possible.

4. Remove the pear skin and cook for ten minutes. Add the broken pear meat and the soup to boil together.

5. After adding rock sugar and boiling for one hour, remove the pear meat, fritillary bulb and other ingredients, transfer the soup into a casserole, and slowly collect the juice on low heat.

6. The soup is thick, scooped up into drops with a spoon, put it into the container prepared originally (glass jar is better), and add honey (or not) after heavy volume. Put it in the refrigerator and have a spoonful if you want.