It's not sticky enough, maybe it's not cooked enough. You can try to return to the pot and cook for a while. Use a small fire when cooking, and you need to stir constantly during cooking. If it is caused by less sugar, you can add more sugar when you return to the pot.

There is no particular emphasis on the choice of pots and pans, any pot can be used, and iron utensils will not be avoided. Pot is more suitable than China iron pot, with even heating and faster water evaporation. There is a serious problem in using porcelain pots and casseroles. The pot will absorb heat, and the temperature will increase slowly in the early stage and decrease slowly in the later stage, so caramelization is prone to overheating.

Don't add water during boiling. Because there are various methods, the added materials will be different, and naturally there will be different viscosities. In addition, the cooking time is related to the size of pears and the amount of juice. If there is a lot of pear juice, it needs to be cooked for a long time.