Ingredients
Sydney ( 1 ) | Chuanbei ( 3g ) |
Rock sugar ( 20g ) | Wolfberry ( 8-10 pcs ) |
Warm water ( 200ml ) |
How to make Sichuan clam and rock sugar snow pear
1.Remove the heart from the pear and cut into thin slices
2.Put in a stew pot, add rock sugar and Sichuan clam powder
3.Add 200ml of warm water to cover the pears
4. Simmer in water for 5 minutes, then reduce to low heat and simmer for 15 minutes
5.Sprinkle some before serving Simmer the wolfberry for 2 minutes
Tips
1: When adding water to Sydney pears, use cold boiled water or warm water
2: It is not easy to add too much Sichuan clams.It will be bitter
3: The whole process does not take too long, the pears are too rotten and not delicious
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Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
