Preparation

• step 1

  Put 1,000g chopped pear, the pulp of 1 Siraitia grosvenori fruit, 10 shredded ginger and 500g water into the mixing bowl

• step 2

  Put on the measuring cup, and smash the ingredients at 10sec/REV10

• step 3

  Add 100g rock sugar

• step 4

  Put on the simmering basket to prevent spillage, and cook the ingredients at 30min/120℃/REV1

• step 5

  Filter the soup with a filtering cloth or strainer

• step 6

  Pour the filter soup into the mixing bowl, and add 100g honey and 5g Sichuan fritillary bulb powder

• step 7

  Without the measuring cup, cook the ingredients at 60min/110℃/REV1

• step 8

  Cool and pour the Pear Syrup into an airtight container, and use as needed