1. Soak the scallops in water for about ten minutes. The water in the scallops is slightly bitter, so you can't ask for it.
2. After removing the yellow roots, the white fungus is torn into small flowers and washed.
3. Wash the Sydney pears and cut them into small pieces of about two centimeters. (Sydney is full of treasures, don’t throw away the pear cores)
4. Put Sydney, Chuanbei, Tremella, and rock sugar in an electric pressure cooker, and add clear water that has soaked in the ingredients.
5. Turn on the power, high pressure for 20 minutes, and the electric pressure cooker can be eaten after the pressure is released.
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