Stew pear with Chuan Bei

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May 11, 2016 by mummumskitchen

ingredients.20160312_095908-1-1 (1280x720)

Nam shui pear
Chuan Bei powder
Rock sugar


  1. Cut the top of the pear for the lid
  2. De-core the pear to make a “well”. Remember not to cut too deeply or else the juice will flow¬†out.
  3. Mix one teaspoon chuan bei powder with some water. After being mixed, pour into the “well”. Add around 2 to 4 small cubes of rock sugars.
  4. Cover the pear lid and steam the pear for 30 mins
  5. Cool and serve to coughing kid.


Mum mum’s notes:
You can eat the cooked pear. But I usually chose to discharge it as the pear doesn’t have much taste after all the juice has “dispelled” from the fruit.

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