1. Ingredients: 4 pounds of Sydney pears, 2 Luo Han Guo, 5 grams of Sichuan clams, 100 grams of rock sugar, and appropriate amount of red dates.

2. Peel the pears and then grate them into shreds.

3. Remove the seeds from the red dates and tear the mangosteen into small pieces.

4. Use a rolling wood to roll the Sichuan clam into powder.

5. Use a small pot, then put all the ingredients in and add 700 ml of water.

6. Bring to a boil over high heat, then reduce to low heat and simmer for about 50 minutes, then pour it out and filter it through clean gauze.

7. Strain the filtered juice back into the pot, and then simmer over medium heat.

8. Boil it until it becomes a very thick paste. Let it cool, seal it in a bottle and put it in the refrigerator. You can then take it out and drink it with water at any time.