1. Prepare all materials.
2. Peel a large section of the lotus root and half of the yam root and cut into small pieces, cut the Sydney pear into pieces, and peel the water chestnuts (horseshoes).
3. Put lotus root, yam and water chestnuts in a pot, add appropriate amount of water, boil on high heat, turn to low heat and cook for half an hour, then add Sydney and cook for another 10 minutes.
4. Just add some salt to taste before serving.