Tools/Materials: 500g of pear, 20g of dried tremella, 3 candied plums, 50g of pear juice crystal sugar in Ganzhiyuan, proper amount of Lycium barbarum, 0/000g of water/kloc, salt and pot.

1, soak dried tremella in hot water, cut off the roots and tear into small flowers.

2. Wash the pear skin with salt, and peel it without throwing it away.

3. Cut into small pieces after core removal.

4, put water in the pot, after the fire is boiled, add pear skin, pear pieces, tremella, plum and yellow rock sugar to boil together.

5. Cook for about 10 minutes, then add the medlar until the water in the casserole drops by one third, and then turn off the fire.

6. Display of finished products.