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1
Prepare raw materials. -
2
Wash and peel ten pounds of pears. -
3
Rub all into silk. -
4
Break the monk fruit into small pieces, mash the Sichuan clams, cut the ginger into shreds, remove the core and cut the red dates. -
5
Put all ingredients into the pot. Don't add water! -
6
Bring to a boil over high heat, turn to medium heat and simmer for about 20 minutes. -
7
Cook until it changes color, then turn off the heat and filter the residue. -
8
Pour the pear juice into the casserole and cook over medium-low heat for 1 to 2 hours. -
9
Cook until the soup is thick, let cool and serve. -
10
Ten pounds of pears yield only two ounces of cream. Store it in a sealed jar in the refrigerator. As long as it is not contaminated, it will generally not go bad. When eating, use a clean spoon to scoop out a spoonful and drink it with water.