1. Never use an iron pot or aluminum pot to boil pear water. Try to use stainless steel pot or casserole. Pears should be naturally ripe Sydney, and some rock sugar should be prepared. Slight yellow rock candy has better health care effect than pure white rock candy. Wash the prepared Sydney and cut it in the middle. You'd better not peel the stone when you dig it out.

2. Slice the pear pulp, put it into the prepared pot, add appropriate amount of water, then add the prepared rock sugar, cover the pot, boil it with strong fire, and then simmer for half an hour. Open the lid and you will find that the water in the pot has turned dark red, then turn off the fire for about 10 minutes, and then take it out when it is cool. Boiled pear water will be more attractive if you put it in the refrigerator for a few hours.

Correct method of boiling pear water

1. It is the most correct way to boil pear water with appropriate amount of lily, tremella and medlar. Before boiling pear water, prepare a large Sydney, prepare a tremella and a proper amount of rock sugar, and prepare a handful of prepared tremella for medlar and soak it in clear water in advance. After it absorbs water and expands, remove the yellow part of the root and tear it into small flowers for later use.

2. Wash Lycium barbarum with warm water in advance, wash Sydney repeatedly with clear water, rub it hard and cut it from the middle, dig out the core in the middle with a fruit knife, then cut the pulp of Sydney into blocks and put it into the pot with the processed tremella. Heat the prepared rock sugar and appropriate amount of water, and cook for 40 minutes with medium fire and low fire. Only in this way can the soaked Lycium barbarum be widened and cooked together for about 10 minutes.