The boiling process of rock sugar Sydney is very simple. Fresh Sydney can be washed without peeling, then cut a pear into four pieces and remove the pear core, that is, gouge out the middle part of the pear and remove the branches at the top of the pear. Then, add water, the ratio can be four to one.

Rock sugar should not be put more, the normal size is about ten pieces. Pay attention to the preservation of rock sugar. You can put it in a jar and cover it tightly, or you can put it in the original packaging bag with a clip at the mouth to avoid direct sunlight.

My family is used to putting some red dates when making rock sugar Sydney soup, but it is not appropriate to put too much, which plays a completely auxiliary role. But it can increase the nutrition in Sydney soup, and red dates can replenish blood and qi, which will also add a jujube fragrance to Sydney soup. In addition, you can also put some tremella, which also plays an auxiliary role. Tremella also has the effect of moistening the lungs.

When the ingredients are ready, you can simmer them on high fire, medium fire, and then simmer them on low fire, so that the ingredients can fully boil out the soup, which is more delicious and nutritious.

If you have a bad stomach and are afraid of cold, it is recommended not to drink more rock sugar and Sydney soup. Sydney and rock sugar are both ingredients to control coldness, so it is easy to aggravate the coldness in the stomach and cause disharmony between the spleen and stomach. Rock sugar Sydney is basically used to clear lung fire. If there is a big internal fire recently and your throat hurts, you can drink some rock sugar Sydney to clear your throat and moisten your lungs.