2 Sydney, about 300g red wine, 8 rock sugar and 3 lemon slices.

1. Peel Sydney, cut it in half, and dig out the stone in the middle;

2, change the knife and cut thick slices;

3. Put the red wine+rock sugar into the pot and cook until it is saccharified;

4. Add the cut Sydney, simmer for about 15 minutes, and turn off the fire;

5. Add lemon slices, cool, cover with plastic wrap, and soak in the refrigerator overnight.

note:

1, Sydney should be soaked in red wine, whether it is boiled or soaked, the soaking time should be above 12H as far as possible;

2. Remember to cover the lid and simmer slowly when cooking, so that the red wine will not evaporate too quickly;

3. The quality of red wine will also affect the taste of the finished product.

Tremella and lily soup

20g of dried tremella and 40g of lily.

1. Soak tremella, tear it into small pieces, wash it, put it in a clean pot, and add 1000ML of water. After the fire boils, change to low heat 1 hour;

2. Wash the lily, pour it into the boiled tremella, and add rock sugar. Cook on low heat for three minutes, then turn off the heat and simmer for five minutes before eating.