Practice:

1, put water in a casserole and boil it; Wash Sydney when boiling water,

2. Cut the pulp into hob blocks, soak it in light salt water, and remove it before cooking.

3. After the water boils, peel and core the tangerine peel and pear, and bring to a boil with high fire. During this period, skim the floating foam and cook for 20 minutes with low fire;

4. Remove the dregs and add rock sugar and pear meat. Boil with high fire and low fire for 5-10 minutes;

5, turn off the fire, add medlar, and enjoy it.

Tips for making tangerine peel and pear soup:

1, the ratio of pear to water should be controlled at 1:2, that is, 1 kg pear and 2 kg water. In the process of cooking, water will probably be consumed from 1/3 to1/2;

2, the amount of rock sugar depends on your own taste;

6, drink soup and eat pears, the most comprehensive effect.

Baidu Encyclopedia-Chenpi Pear Soup