Cooking Steps

1. 

   Step1:Squeeze the juice with the original juicer, add the Siraitia grosvenorii, rock sugar and ginger shreds together, and cook in high heat until dark brow

2. 

   Step2:Filter the pear meat, Siraitia grosvenorii and ginger with a strainer to leave the soup, and stir with a wooden spoon to thicken when boiling gentl

3. 

   Step3:After cooling, add honey and stir evenly, and then put it into a sealed tan