The common practice of stewing Sydney with rock sugar is as follows:

1, one Sydney, washed, peeled, cut off the top as a cover, and then dig out the core in the middle with a knife and spoon.

2, put the rock sugar in the middle, cover, put the processed Sydney into a deep dish or bowl (steamed pears will flow out a lot of sweet soup, it is best to choose a deeper container to steam), and finally put it into a steamer to steam 1 half an hour to 2 hours, so that the pears can be completely softened.

3. If you feel that it is troublesome to hollow out the pear core, you can wash the pear, peel it, cut it into large pieces, put it in a bowl, add rock sugar, and then steam it in a steamer. You can use a steaming cup or casserole to hold pear pieces, or you can use a rice cooker to steam them.