Backstay

Very good during the changing seasons. Make it in advance. Prevention of colds, and more.

Ingredient:

1 pear

50 g ginger

1/2 cup sugar

1 teaspoon whole pepper

5 cups of water (1 L)

1 tablespoon garnished pine nuts

To prepare:

Ginger is washed clean, peeled and thin cut the crab.

Pears are cut into 8 equal parts, cut in half. After cutting, cut off the seeds in a straight line. Turn the corner to sharpen.

Place 3 whole peppers at the top of the stomach. Drive deeply.

Cooking Method					Add
Add 1L of water to the cooking container, add ginger and pear to the auxiliary basket. Bring to a boil.	Close	20 minutes	110°C
Remove the auxiliary basket and put the trimmed pear and sugar in the cooking container Bring to a boil.	Close	20 minutes	110°C