Soak the lily and tremella in ordinary water. After soaking, wash the tremella and break it into small pieces for later use. Peel the pear, cut it into large pieces, and remove the pear core. Generally, just cut a pear into four pieces. Add mineral water to the pot, put the soaked tremella, lily and cut pear in it, and add a proper amount of crystal sugar to start cooking. What is the right amount of crystal sugar? Just add a little less until the crystal sugar is completely cooked. Cook until the pear becomes transparent and the soup thickens, which means it is cooked. What we have to do now is to pour out the pear juice and put it in the soup bowl, and then start to cool it with cold water outside the soup bowl. After a while, you can eat it, and the rest will be frozen in the refrigerator. It tastes slightly sticky, which is the effect of tremella, a little sweetness is the effect of rock sugar, and a touch of flower aroma is the effect of lily, and finally there is the unique sweetness and sourness of fruit. Even if you are not sick, everyone loves you very much!