Cooking Steps

1. 

   Step1:Sydney ten was

2. 

   Step2:Clean Sydney, peel, core and cut into strips, and press juice with the original juice machine. (it is suggested to take the skin with nutrition, but the pollution is serious now, so I suggest peeling

3. 

   Step3:After half an hour of cold water soaking, the red jujube is cored and cut into strips, cleaned by Ophiopogon japonicus, purchased by Chuanbei drugstore, broken in drugstore, washed and crushed by Siraitia grosvenorii.

4. 

   Step4:Put all materials, except honey, in pear juice, boil over high heat, and then boil for 60 minutes over low heat.

5. 

   Step5:Use a screen or gauze to remove impurities; (the screen provided by my soybean milk machine

6. 

   Step6:Put the rest of the liquid on the fire, boil it slowly on a small fire, and stir it occasionally, especially at the end, so as to prevent it from sticking to the pot until it is sticky and turn off the fire; (the time depends on the size of the fire and the amount of the material, it does not need to be too sticky, it will thicken a lot after cooling, and it will probably boil to a third of the original pear juice

7. 

   Step7:Finished product. The last step is to cool the liquid and add honey and stir it evenly.

8. 

   Step8:Storage - put it into a washed and sterilized glass bottle, a lunch box with a lid of loco glass, and refrigerate it. It's better to eat it as soon as possible, because there is no additive and it's not comparable with the factory's general shelf life of at least one or two years. How to eat - one or two spoonfuls at a time, with warm water, twice a day, early fasting, late bedtime.