1. Prepare 15 kg of Sydney as ingredients and wash it
2. Make Sydney mash. Peel and core out Sydney pears, and use a food processor to make Sydney mash
3. Chop the Luo Han Guo, add it with the rock sugar, boil it and simmer for one hour.
4. Filter twice, using gauze for the first time. Use a filter for the second time, and the resulting fine residue can be left as a puree for consumption.
5. The filtered liquid is boiled slowly over a low heat, and the liquid will become thicker and thicker. Stir it from time to time during the boiling process to prevent sticking to the pot. Boil until it is as sticky as honey, turn off the heat when stirring is exhausting.
6. When it is warm, add white honey and stir well. It must be added when it is warm, otherwise it will destroy the active ingredients of honey.
7. Bottled, sealed and stored after cooling.
8. 15 catties of Sydney, half a catty of rock sugar, 400 grams of white honey, 4 Luo Han Guo, the final product is only 800 grams.
9. When you want to eat, take a teaspoon of warm water and boil it. The tall rock sugar Sydney honey hot drink comes.
