1. Prepare ginger, red dates, brown sugar, medlar and honey.
2. The red dates are pitted, washed and set aside.
3. Wash ginger, cut into pieces, and put in a blender.
4. Ginger and red dates were beaten into puree.
5. Pour the mashed red dates into the pot and add the ginger.
6. Stir evenly over medium and small heat.
7. Add all the brown sugar.
8. Stir fry until saccharified and absorbed.
9. Rinse the wolfberry and pour it into the pot, stir-fry evenly.
10. Stir fry until the ginger and jujube puree has collected the moisture.
11. After allowing to cool, divide into bottles to eighth full.
12. Add soil honey to seal.
13. Cover the mouth of the bottle with plastic wrap and store it in the refrigerator. Use a clean spoon to scoop out and rinse with water when eating.
Tips:1. The ginger and red dates are pureed and then boiled for a better taste.
2. Honey is the best preservative, which is conducive to the preservation of ginger and jujube paste.
