Stone Yellow Skin Autumn Pear Loquat Honey
1.
Wash the fresh stone yellow (if you don’t have it, you can leave it, if you have it, the effect is better). Wash the fresh loquat leaves (be sure to wipe the fluff on the back) and cut into small pieces. Peel the pear
2.
Cut the gong pear into cores and cut the stone yellow peel into small pieces (if you don't have a juicer, please shred the gong pear, smash the stone yellow peel, and cook directly)
3.
Juice the gong pear and stone yellow peel. Pour into the soup pot
4.
Add loquat leaves
5.
Add the crushed mangosteen, (I added mangosteen after simmering for ten minutes, because my kid thought it would be edible, so I took the fruit away) after adding mangosteen, cover the lid and cook for 25 minutes.
6.
Pour into the casserole through the strainer (use the casserole to stabilize the temperature and not easy to paste the bottom), continue to open the lid and cook on a low heat. Stir while cooking
7.
When the liquid is boiled until viscous, turn off the heat and let cool to warm
8.
Add the same amount of honey as the cooked liquid (I use self-supporting honey) and mix well
9.
Put it into a clean glass bottle, cover it, let it cool completely, put it in a refrigeration (preservation) room, and take out warm or cold water to drink at any time!
