1. Material: 2 Sydney, 25g tremella, about 1300g water, appropriate amount of brown sugar, appropriate amount of rock sugar, 2 preserved plums and appropriate amount of medlar.

2. Tear up and soak the tremella one night in advance. If the soaking time is not enough, it will not gel easily and the soup will not be strong enough. Sydney needs to be soaked in salt water and peeled and cut into pieces. Pear skin and stone are the key to pear soup, which can make the soup thicker and darker. Therefore, pear skins and stones should be kept.

3. Boil the water and put in all the prepared raw materials. It is recommended to use high-power stews or pressure cookers, and it is not recommended to use electric cookers or waterproof stews. The power is too low, the stewing time is long, and the tremella is not easy to gel.

4. After boiling 1 hour, turn off the fire and boil the pear soup. The longer you cook, the thicker and darker the soup will be. Tremella and pears can also be eaten. If you only like pear flower soup, you can filter out the raw materials.