Sichuan Scallops Stewed with Sydney Pear

Sichuan Scallops Stewed with Sydney Pear

Overview

Sichuan clam is bitter in taste and slightly cold in nature. It not only has a good effect of relieving cough and reducing phlegm, but also nourishes lung yin, clears lungs, moistens lungs and clears lung heat. It is a good medicine for blindly treating chronic cough and phlegm. Snow pear is sweet in taste and cold in nature. It enters the lung meridian and has the functions of clearing away heat, resolving phlegm and relieving cough. It is especially suitable for consumption in autumn and winter.

Tags

Ingredients

Steps

  1. Sydney pears, 4g Sichuan clams crushed, appropriate amount of rock sugar and wolfberry

    Sichuan Scallops Stewed with Sydney Pear step 1

  2. Wash the pear, cut it from the top, remove the core and hollow it out, and make a pear cup.

    Sichuan Scallops Stewed with Sydney Pear step 2

  3. Put Sichuan clams, rock sugar and wolfberry into pears

    Sichuan Scallops Stewed with Sydney Pear step 3

  4. Original cover back to pedicle

    Sichuan Scallops Stewed with Sydney Pear step 4

  5. After the water boils, steam it in a pot over the water for 30 minutes

    Sichuan Scallops Stewed with Sydney Pear step 5

  6. The pear is a little cold. You can add a little honey according to your preference and drink the soup with water

    Sichuan Scallops Stewed with Sydney Pear step 6