1. 2 Sydney pears, 5g Chuanbei, right amount of rock sugar for 2 people
2. Peel and core pear into small pieces
3. Pear cubes, rock sugar in a casserole, add appropriate amount of water, and boil on high heat
4. Change the big fire to the low fire for about ten or twenty minutes
5. When boiling the Sydney pears, wash the Chuanbei and absorb the water with napkins so that it can easily be mixed into powder. If there is no mixer, put it in the pot with the pear cubes.
6. Chuanbei is beaten into powder with a mixer for later use
7. When the Sydney pear is cooked, the Chuanbei powder is mixed with a little water to dissolve it (if it is poured directly into the casserole hot soup, the Chuanbei powder will form agglomerates)
8. Sydney boiled for ten to twenty minutes, add Chuanbei powder water and boil it together.
9. The Chuanbei Sydney pear water for clearing heat and nourishing lungs, promoting body fluids and quenching thirst is ready to be drunk hot or cold.
Tips:I like to cook rock candy and Sydney cubes together, so that the Sydney cubes will be sweeter
