The method of making pear paste is as follows:

1. Sterilize the pears with salt and rinse them with clean water.

2. Use a grater to grate the pears into shreds. You can also use a stuffing machine to mince them, so that they can be boiled and softened quickly.

3. Put all the above ingredients (except Sichuan clam powder) into a casserole and cook.

4. When the pear flesh begins to turn maroon, turn off the heat, take it out, pour it into gauze, and filter out the residue.

5. Add Sichuan clam powder and continue to cook over high heat. After boiling, turn to medium heat for 15 minutes. During this period, stir constantly to prevent the pot from being stuck. When dense bubbles appear, turn to low heat and continue stirring. , about 25, when the pear juice appears clear maroon, pour it into a sealed jar while it is hot, and it will become viscous after cooling.