1. Peel the sour pear and cut into small pieces
2. Hawthorn cored and washed
3. Put the right amount of water in the pot and bring the right amount of rock sugar to a boil
4. Add sour pear and hawthorn
5. The fire can be turned off after boiling for three or four minutes
6. Put it in the bottle while it is hot and tighten the cap. After cooling, put it in the refrigerator, it can be stored for two or three months, the longer the time, the redder and thicker the soup will be
7. It was okay to eat at the time, and the soup will be redder if it is left overnight.
