2 fresh pears
40g dried snow fungus
1 teaspoon preserved osmanthus
adequate ginger juice
adequate rock sugar
- Nourish the skin, anti-dryness and anti-aging.
Peel and core the pears. Soak the fungus in water and cut out the hard parts. Soak the hashima and remove any impurities, then blanch it with ginger juice.
Melt the rock sugar with water, then add in the pears, the fungus and the hashima to stew for 3 hours. Add the preserved osmanthus just before serving.
- Egg shells can remove the impurities of the rock sugar.