Little Pear Soup

Prepare the ingredients and portions.

Soak the dried white fungus in hot water until soft, cut off the yellow parts at the base, and tear it into small pieces.

Rub the pear with salt repeatedly to clean the skin, and carefully peel off the pear's skin.

Cut the pear in half, remove the core, and then cut it into thumb-sized cubes.

Put 2 jin (approximately 1 kg) of water into a clay pot and bring it to a boil over high heat. Then, add the pear peel, pear pieces, snow fungus, dried plum, and rock sugar one by one and bring them to a boil together. Rock sugar has the effect of moistening the lungs, clearing heat, dissolving phlegm, and relieving cough. Hot drinks with rock sugar taste richer. I recommend this pear juice with rock sugar; traditionally made rock sugar comes in relatively large pieces, so 2-3 pieces are enough each time.

Cook for about ten minutes and then sprinkle an appropriate amount of goji berries.

Continue cooking until the water in the clay pot has decreased by one-third, then you can turn off the heat.