Sichuan Scallops Stewed with Sydney Pear

Sichuan Scallops Stewed with Sydney Pear

Overview

Sichuan clam stewed with snow pear is a traditional medicinal dish. It has the functions of clearing away heat, resolving phlegm, relieving cough and resolving phlegm. Sichuan Fritillaria is the abbreviation of Sichuan Fritillaria. It is a traditional Chinese medicine with a slightly bitter taste and a sweet aftertaste. It has the functions of clearing away heat and moisturizing the lungs, resolving phlegm and relieving cough. It can nourish lung yin, clear the lungs, moisturize the lungs and clear away the heat in the lungs. It is a good medicine for treating chronic cough and asthma. Snow pear has a sweet taste, and its sweet taste means it has a nourishing effect in traditional Chinese medicine. Rock sugar is mainly used for flavoring. Shuyuan Sichuan Shell Shop reminds: Many pharmacies use cheap Sichuan clams and Zhejiang clams as Sichuan clams, so be sure to identify them when purchasing.

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Ingredients

Steps

  1. Ingredients: 1, one stew pot or bowl 2, one Sydney pear 3, appropriate amount of rock sugar 4, Sichuan scallop 3-5 grams, Sichuan scallop powder is better absorbed

    Sichuan Scallops Stewed with Sydney Pear step 1

  2. Sichuan Fritillaria: It has good effects of clearing away heat and moistening the lungs, relieving cough and reducing phlegm. It is better absorbed after grinding into powder. "Shu Yuan Sichuan Shell Tour" reminds that many pharmacies use cheap plain clams and Zhejiang clams as Sichuan clams, so you must pay attention to identification.

    Sichuan Scallops Stewed with Sydney Pear step 2

  3. Use a knife to cut off one-third of the pear from the top and set aside. Scoop out the core of the pear and make it into a pear cup. Be careful not to dig through the bottom. There is no need to peel the pear

    Sichuan Scallops Stewed with Sydney Pear step 3

  4. Put the rock sugar and Sichuan clamshell powder into the pears. You can add a little boiling water to the pear and stir the Sichuan clamshell powder. This way, the Sichuan clamshell powder will not clump after steaming

    Sichuan Scallops Stewed with Sydney Pear step 4

  5. Use toothpicks to secure the pear lid

    Sichuan Scallops Stewed with Sydney Pear step 5

  6. Place in saucepan and cover. After the water boils, turn down the heat and simmer for another 50 minutes!

    Sichuan Scallops Stewed with Sydney Pear step 6

  7. After 50 minutes, take it out of the pan and you’ll be ready to eat a plate of Sichuan clam and pear that is refreshing and moisturizing for the lungs

    Sichuan Scallops Stewed with Sydney Pear step 7