Cooking Steps

1. 

   Step1:Chuanbei. One is enough. I use a rolling pin to crush it and use it as a spare.

2. 

   Step2:Xinjiang specialty Korla Fragrant Pear. Super sweet and super water

3. 

   Step3:All two. Dig out the core but don't get through the bottom. Put the crushed scallop powder into the fragrant pear cup

4. 

   Step4:Remember to put some icing sugar in the pear of Sichuan shell and kuxian

5. 

   Step5:Cover with pear

6. 

   Step6:Put the cadmium water in the pressure cooker and turn it into a simmer for 1520 minutes. It's super cough control. You guys should love yourself more.