1. Soak the lotus lily in clean water for one hour and set aside
2. Peel and wash Sydney
3. Cut in half and cored
4. Cut crescent-shaped slices
5. Put the pear slices, lotus seeds and lilies in the stew cup
6. Bring to boil, simmer for ten minutes
7. Knead the pork puree into several small balls. Throw it into the pot, cook for ten minutes, sprinkle salt to taste before serving
