One is to cut the pear into pieces and cook it in a pot, and the other is to stew or steam the whole pear.

Soak the tremella in warm water in advance, cut the top of Sydney, dig out the core with a spoon or knife, peel off the skin of Sydney, and peel off the skin at the top. Put Sydney in a small bowl, and add red dates, medlar, tremella and crystal sugar in the middle. Cover the top Sydney and steam in a steamer for 25-30 minutes. Open the pear lid, scoop up a spoonful of pear juice, sip it gently with your mouth, and the original concentrated essence suddenly blooms, releasing a kind of elegant sweetness.