Sichuan Scallop and Rock Sugar Stewed Sydney Pear

Overview

In winter, the climate is relatively dry. In addition, heating starts in the north. If you stay in a heated room for a long time, you often feel that your throat is dry and phlegm-prone. You need to eat more fruits to replenish water. When it comes to seasonal fruits in winter, the first choice should be pears. Pears have the effects of moistening the throat, promoting fluid production, moistening the lungs and relieving coughs. Whether it is boiled pear water or steamed and stewed in water, it is a good way. The method of making Sichuan Scallop and Rock Sugar Stewed Sydney is very simple. Wash the pear, peel and core it, add Sichuan Scallop powder and rock sugar, and simmer slowly over low heat. When the Sichuan Scallop and rock sugar penetrate into it, the Sydney will turn from crisp to soft and become crystal clear. Sichuan scallops stewed with rock sugar and snow pear are ready to moisten the lungs, clear away heat, promote body fluids and relieve coughs.

Tags

• home cooking
• creative dishes
• lunch
• dinner
• rock sugar
• sichuan clam
• sydney
• drinking water

Ingredients

Steps

1. 1 Prepare the required ingredients: 1 Sydney pear, 3g Sichuan clams, 2 rock sugar.

   

2. 2 First clean the pears, then use a knife to peel off the skin.

   

3. 3 Place the peeled pears on the chopping board and cut about 1/3 of the top with a knife to make a lid for the pear cup.

   

4. 4 Then use a knife to rotate around the cut surface of the other 2/3 of the pear to remove the core. When digging, be careful not to dig through the bottom of the pear.

   

5. 5 Put the processed pears into the stew pot.

   

6. 6 Grind the Sichuan clam into powder and set aside.

   

7. 7 Put the processed Sichuan clam noodles into the pear cup.

   

8. 8 Then add 2 more rock sugars.

   

9. 9 Add 30ml of drinking water, or you may not add it, because the pears will exude some water during the steaming process.

   

10. 10 Finally, cover the upper 1/3 of the pear that you cut earlier.

    

11. 11 Add enough water to the steamer and bring to a boil over high heat. After steaming, place the pear cup on the steamer. Steam over high heat for 10 minutes, then turn to low heat and simmer for 1 hour.

    

12. 12 Turn off the heat and simmer for 5 minutes. The Sichuan scallops and rock sugar stewed pear will be ready. Take it out and eat up all the pear flesh and pear soup.