Sichuan Scallops Stewed with Sydney Pear

Sichuan Scallops Stewed with Sydney Pear

Overview

Sichuan Fritillaria---cool in nature and sweet. Enters the lung meridian and stomach meridian. It has the effects of moistening the lungs, relieving cough and resolving phlegm, and clearing away heat and resolving phlegm. Sydney pear --- sweet in taste, cold in nature, contains malic acid, citric acid, vitamins B1, B2, C, carotene, etc. It has the effects of promoting body fluids and moisturizing, clearing away heat and reducing phlegm. Sichuan clams stewed with snow pear and rock sugar can moisten the lungs, remove dryness and cure colds. It is especially suitable for consumption in autumn.

Tags

Ingredients

Steps

  1. Sydney pears.

    Sichuan Scallops Stewed with Sydney Pear step 1

  2. Peel and core the Sydney pears, cut into cubes and set aside.

    Sichuan Scallops Stewed with Sydney Pear step 2

  3. Wash the wolfberry, pound it with rock sugar and Sichuan clam (I asked the pharmacy staff to mash it when I bought it) and set aside.

    Sichuan Scallops Stewed with Sydney Pear step 3

  4. Put everything into the stew pot.

    Sichuan Scallops Stewed with Sydney Pear step 4

  5. Add an appropriate amount of water (the soup will not run short during the simmering process, so you can measure how much water you add. What I made is for two people, 4 bowls of water.)

    Sichuan Scallops Stewed with Sydney Pear step 5

  6. Boil water in the soup pot, pour the water into the stew pot, and simmer over the water.

    Sichuan Scallops Stewed with Sydney Pear step 6

  7. Stew for about 1-1.5 hours.

    Sichuan Scallops Stewed with Sydney Pear step 7

  8. One word------run! ! !

    Sichuan Scallops Stewed with Sydney Pear step 8