Method 1 Ingredients: 1 Sydney pear, 25 grams of rock sugar, and a little Sichuan clam.

Detailed instructions: 1. Wash, peel, cut, core and hollow out the pear, and make it into a pear cup.

2. Put a few Sichuan scallops and rock sugar into the pear cup, cover the pear lid, and secure with toothpicks.

Sichuan Scallop Stewed with Sydney 3. Put the Sydney in a bowl, add rock sugar and water, and steam for 30 minutes.

Please click to enter the picture to describe the method. 2. Ingredients for Sichuan Fritillary Stewed with Sydney Pear. Ingredients: Please click to enter the picture to describe. Ingredients: 400 grams of pears. Accessories: 5 grams of Fritillaria. Seasoning: 5 grams of rock sugar. Detailed method: 1. Cut off the pedicle of the snow pear and dig out the heart of the snow pear.

2. Insert the Sichuan clam powder and rock sugar into the inside of the snow pear, cover the stem, pierce it with a toothpick, put it into a stew vessel, and stew for 45 minutes.

Method three main ingredients: snow pear, Sichuan clam, wolfberry auxiliary ingredients: rock sugar 1. Snow pear and duck pear are both acceptable.

2. Crush Sichuan clams into powder.

3. Cut the pear into hob pieces.

Sichuan Scallop Stewed with Sydney Pear 4. Add 150ml of boiled water.

Please click to enter the image description 5. Add the ground Sichuan clam powder and wolfberry and stir briefly.

6. After the steamer is steaming, put it into the stew pot, cover the pot, and heat over low heat for 1 hour. You can easily pierce the pear with chopsticks.

After serving, add rock sugar to taste.

Method 4 1. Ingredients: Snow pear, 10 grams of rock sugar, 2 grams of Sichuan clam powder, 3 grams of wolfberry 2. Snow pear (if you can’t buy snow pears, use apple pears instead, the quality is also good! Haha) 10 grams of rock sugar/each

Amount of pears.

2 grams of Sichuan clam powder/each pear.

Amount of 3 grams of wolfberry/each pear.

3. Peel the snowflake pear, use a knife to remove about 1/5 of the top, and use a small spoon to scoop out the pear core.

Clean the pears and add rock sugar.

4. Put the wolfberry and Sichuan clam powder into the heart of the pear respectively, top up and let cool.

Cover the soup pot and steam it in a drawer for 1-1.5 hours. If it is inconvenient, you can also chop the pear into small pieces, add the ingredients and use a pressure cooker for 30 minutes.