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  1

  100g hawthorn + 30g fried malt + 20g fried chicken gizzard + 30g tangerine peel + 30g yam tablets + 30g poria + 350g rock sugar.

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  2

  Except for the rock sugar, mix the six ingredients and wash them with clean water several times, control the water and set aside.

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  3

  Prepare a casserole, put the six ingredients in, add 2500 ml of water, and soak for more than 2 hours.

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  4

  Bring to a boil over high heat, then simmer over low heat for 2 hours, until the soup is about half full (this time depends on the actual situation, not necessarily two hours).

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  5

  Turn off the heat, remove the medicinal residue and squeeze out the soup. The remaining soup will be about 1000 ml.

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  6

  Filter through a filter to remove the small residue.

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  7

  Prepare a clean, water-free and oil-free non-stick pan, pour the concoction, add 350 grams of rock sugar, bring to a boil over high heat and reduce to medium to low heat.

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  8

  Keep cooking to collect the paste. Cook until the paste is shiny and slightly sticky to the silicone spatula. If it drips and becomes beads but does not fall apart, it is cooked.

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  9

  Turn off the heat, let it cool and then put it into the glass bottle (high temperature-resistant bottles need to be cleaned in advance and baked in the oven at 100°C for 10 minutes for sterilization).

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  10

  It is sour and sweet. Make a cup for your children after meals to strengthen the spleen and stomach and aid digestion.

Tips

1. It is recommended for babies over one year old to take it once a day, and for older children twice a day.
2. Store in refrigerator and consume within one month.
3. Sometimes the raw materials are different, and the color of the cooked ones will be different. This does not affect it.
4. The paste will be fluid as soon as it is boiled. When it is completely cool and placed in the refrigerator, the finished product will be in a very soft solid state.