Homemade Autumn Pear Paste
1.
Wash it up. Peel and chop Yali. Peel the almonds. Chuanbei crushed.
2.
Put all the ingredients in the pot [note that there is no need to add water. Add rock sugar at this time. ] Bring to a boil over high heat, change to medium and low heat and simmer slowly until the Sydney meat is soft and rotten.
3.
Separate the residue with gauze and squeeze out the juice as much as possible. This process is very hard baby, I completely separate the dregs by hand.
4.
The separated juice is poured back into the pot again, and the long cooking process begins.
5.
Boil until the soup is concentrated, add honey and simmer for a while.
6.
Boil until thick, turn off the heat and bottle. Of 16 Yali pears, only two bottles were made in the end.
Tips:
The one sold on the Internet is very thick, I think it’s thickened? Because I couldn't make it that thick after making it twice. Mine is like a very thick and thick soup, without a thick feeling.
There are only two bottles of 16 Yali pears! No wonder the Qiuli paste on the Internet is so expensive, you only know if you have done it yourself