1. Prepare the materials
2. Peel and core the Sydney pear and cut into small pieces
3. Rinse the Ophiopogon japonicus and put it in a pot with Sydney, add about 1800ml of water, boil, turn to low heat and boil for 1 hour
4. Wash the chrysanthemum and put it in the pot
5. Add rock sugar and stir and cook until melted
6. Then turn off the heat and let cool to room temperature before drinking
