How to make Sichuan Fritillary Pear Soup

Some people often say that they can cook, but in fact they are only good at making instant noodles. In order to avoid this situation, I will now introduce the Sichuan Fritillary Pear Soup to you. Let’s learn it quickly.

1. Soak coix seeds and lily bulbs overnight, then cook until soft (about 20 minutes)

2.1 Use the back of a knife to chop the Fritillaria cirrhosa into small pieces. The thinner the better.

3.2 Cut the pear in half from top to bottom, and use a small iron spoon to hollow out the core of the remaining part. This step was what I was most worried about before I started. I thought it was a task that I couldn't complete, but I didn't expect it to be so simple.

4. Put the Sichuan Fritillaria powder, cooked coix seed and lily, and rock sugar into the hollowed-out part of the pear.

5. Cover the cut pear lid and secure it with three toothpicks.

6. Steam for half an hour.

After reading my introduction, I believe you have a certain grasp of the method of making Sichuan Fritillary Pear Soup. So, start practicing yourself quickly, theory needs to be verified by practice.