1. Wash pears with salt and rinse them with clear water.

2. Rub the pear with a silk plane, or grind it with a stuffing machine to make it soft quickly.

3. Boil all the above materials (except Fritillaria cirrhosa powder) in a casserole.

4. When the pear meat begins to turn red, turn off the fire and take it out, pour it into gauze and filter out the residue.

5. Add Bulbus Fritillariae Cirrhosae powder and continue to cook on the fire. After boiling, turn to medium heat 15 minutes. In the meantime, keep stirring to prevent the pot from burning. When dense bubbles appear, turn to low heat and continue stirring. When the pear juice appears clear purple-red, pour it into a sealed jar while it is hot, and it will become sticky after cooling.