1, use red wine, not dry red, dry red is dark in color and high in alcohol content.

2, the soaking time is not enough, to achieve good color and flavor, you need to soak in red wine for 48 hours.

3, Sydney can not be cooked for too long, wait until the water boils and then put it in.

Exercise:

1. Peel Sydney, cut it from the middle, remove the core, and cut the pear meat into small pieces;

2. Put water in the pot, add red wine and white sugar after the pot is boiled, then add the cut Sydney, and turn the pot to the minimum fire 10- 15 minutes when the pot is boiled again;

3. After stewing, put it in a container, cover it after cooling, and put it in the refrigerator to soak it in the soup (the soup of Sydney is preferably 3cm) for at least 6 hours, and the taste is the best after 24 hours.

Pay attention to material selection:

1, pears are divided into male and female, and female pears are preferred.

Male pear: small in shape and large in bottom, with secondary convex and concave navel and no rust spots on the outside. The meat is thick and hard, with little moisture and poor sweetness.

Female pear: the shape is similar to an isosceles triangle, with a small top and a large bottom. There is only a deep concave pit at the navel with rust spots. The meat is tender, moist and sweet.