1. Ingredients: about two and a half kilograms of Sydney pears, 1 kilogram of rock sugar.

2. Wash the pears and cut them into pieces, as shown in the picture below. Tips: In order to avoid too much residue, it is best to remove the core and seeds from the pear.

3. Then pour the cut pears into the juicer to squeeze the juice. Tips: If you don’t have a juicer at home, you can also use a wall breaker to puree the pears, and then use gauze to filter the pear juice.

4. Then filter the squeezed pear juice with gauze.

5. Then pour the squeezed pear juice and rock sugar into a non-stick pan and simmer over high heat for 15 minutes.

6. During the cooking process, keep skimming off the foam.

7. Then simmer until a lot of thick bubbles appear, then turn to 1200 watts and simmer for about five minutes.

8. Then cook until it becomes a little sticky, then turn to 300 watts and cook for two minutes.

9. Turn off the heat, stir quickly with a shovel until the foam is defoamed, and then put the cooked rock sugar and snow pear paste into a bottle while it is still hot.