Materials: 2 pears (Sydney);

Seasoning: 30-60g of rock sugar.

Production steps:

Peel and core Sydney, put it in a porcelain bowl with crystal sugar, and stew it in water until the crystal sugar melts.

2. Exercise 2:

Ingredients preparation: Sydney, rock sugar and water.

Production steps:

(1) One Sydney, wash, peel, cut off the top as a cover, and then dig out the core in the middle with a knife and spoon.

(2) Put rock sugar in the middle, cover it, put the processed Sydney into a deep dish or bowl (steamed pears will flow out a lot of sweet soup, so it is best to steam in a deeper container), and finally put it in a steamer for 1.5 to 2 hours to make the pears completely soft.

(3) If you find it troublesome to hollow out the pear core, you can wash the pear, peel it, cut it into large pieces, put it in a bowl, add rock sugar, and then steam it in a steamer. You can use a steaming cup or casserole to hold pear pieces, or you can use an electric rice cooker to steam them.

3. Exercise 3:

Ingredients preparation: Sydney, rock sugar, Fritillaria, water.

Production steps:

(1) Sydney 1 piece, washed, peeled, cut off the stone part, and cut the lower part into pieces. And soak a proper amount of Fritillaria cirrhosa.

(2) Put rock sugar, Sydney, water and soaked Fritillaria into a vessel (steamed pears will flow out a lot of sweet soup, so it is best to steam them in a deeper container). Finally, steam in a rice cooker for an hour or two.

4. Practice 4:

Ingredients: 200g of Sydney.

Materials:100g rock sugar, 20g medlar.

Production steps:

(1) Wash the Sydney, cut off the pedicle and handle, and cut the Sydney into large pieces.

(2) Slice Sydney into a container.

(3) Add rock sugar and steam for about 30 minutes.

(4) Put the soaked Lycium barbarum into a pot and steam for about five minutes.