Cut off the 1/5 part of Sydney first, and dig out the remaining Sydney. Remember not to destroy the peel and throw away the upper part. It will still be useful in the future.

Then put the rock sugar in Sydney. If you have the conditions at home, you can add tremella and medlar. Remember to soak the tremella in advance and then pour it into cold boiled water, and pour it into the height of 2/3 of the pear. Now cover the top half of the pear.

Put a little water in the pot, then put the Sydney in, cook it on medium heat 1 hour, stew it for another three minutes, and then stew a crystal sugar in Sydney, and you're done!