1. Hashima is soaked for more than 10 hours, I usually use mineral water or filtered water to soak in the middle of the water change, instead of tap water.
2. Peel and core Sydney pear, cut into small pieces; peel ginger, set aside
3. Put snow clams, Sydney pear and ginger into the stew cup, add mineral water or filtered water to the stew
4. Stew in a deep simmering cup and steam over water. After the high heat is turned on, turn to low heat and simmer for 40 minutes, and add a suitable amount of rock sugar 10 minutes before serving. You can put less rock sugar first, the pear itself is very sweet, if you feel that it is not sweet enough after the pan, you can add rock sugar later
5. Add rock sugar and simmer for another ten minutes and it will be out of the pot. Let it cool down a bit, and drink it while it is hot.
6. In the spring flu, drink more pear water and have some snow clams to get better soon!
Tips:Rock sugar can be added later, if you want to add wolfberry, you can choose to add it together with rock sugar, because the simmering time is too long, the nutrition of wolfberry will be invalid