1. Soak the bird's nest for about 4 hours, pick the hair, and simmer in water for 30 minutes.
2. Wash the dry white fungus foam and tear it into small flowers, and soak the lotus seeds.
3. Peel the pear and cut into small pieces.
4. Put the pears, lotus seeds and white fungus together in a casserole, bring to a boil on high heat, turn to low heat and simmer for 30 minutes.
5. Sprinkle a few medlar and rock bee candy before serving. (If you like a soft and waxy texture, you can cook lotus seeds/treme fungus first, boil it for a little longer, then add pear cubes)
6. Add stewed bird's nest.
7. Sprinkle on dried osmanthus and enjoy.
8. carry out
Tips:1. The bird's nest is recommended to be added after being stewed separately;
2. If it is boiled in the pot, the rock sugar should be loaded later to avoid premature fusion with the bird's nest and easy to turn the bird's nest into water;
3. Like a soft and waxy taste, it can prolong the soaking time of the white fungus, let the white fungus fully absorb water, and extend the cooking time.
4. Add sweet-scented osmanthus after finishing.
