Ingredients: 2 Sydney, 8g rock sugar, 4g Fritillaria.

Accessories: appropriate amount of water.

1, prepare all ingredients.

2. Bulbus Fritillariae Cirrhosae is mashed with tools.

3. Rock sugar 8g ~10g for standby.

4. Soak Sydney in clear water (light salt water) for 15 minutes, and then clean it.

5. Cut the top of the pear with a tool, as shown in the figure.

6. Dig out the pear core with a spoon.

7. Dig out the pear core with a spoon.

8. Add fritillary bulb powder.

9. Cover the pear "cover" and put the pear in a container.

10, put it in a steamer, steam it on medium heat after aeration 1 hour or so.

Matters needing attention in making crystal sugar, Sydney, Sichuan Fritillaria

1, material selection: Choose fresh Sydney and Fritillaria cirrhosa, fresh materials have better taste and better effect.

2. Pretreatment: First, peel the Sydney, remove the stone and pedicel, wash it and cut it into small pieces. Bulbus Fritillariae Cirrhosae needs to be peeled and cut into small pieces after soaking.

3. Stewing time: The stewing time should not be too long, generally it can be boiled for 20-30 minutes. Too long boiling time will cause the soup to thicken or taste bad.

4, heat control: rock sugar Sydney Fritillaria needs to be stewed with a small fire to avoid sugar burning or paste the bottom.

5, the use of sugar: rock sugar is an important condiment in the production process, but attention should be paid to proper use, too much sugar will lead to too sweet soup, affecting the taste.