Ingredients: maltose 100g, yellow rock sugar 300, 4 Sydney, proper amount of red dates, proper amount of ginger, two Siraitia grosvenorii and two grams of Fritillaria cirrhosa.

1, pears are washed and beaten into juice, and filtered, which is almost 500 grams of pear juice.

2, Siraitia grosvenorii, red dates, ginger for use.

3. Pour the pear juice into the pot, add 300g of yellow rock sugar, maltose100g, Siraitia grosvenorii, red dates, shredded ginger and Fritillaria cirrhosa powder, put them into the pot, boil them with high fire, turn to low fire for 20 minutes, and then take out the ingredients.

4. The remaining juice has been simmered with low fire.

5, dense bubbles, about 20 minutes.

6, continue to cook, the water is dry.

7. It is particularly sticky in about half an hour and forty minutes. Picking it up with chopsticks and putting it in cold water can quickly harden. If it's crunchy, you can pour it in a grinder.

8. The prepared mold should be quickly poured into the cooked juice.

9. Cooling and demoulding.