Pears are soaked in water and a little salt is added to the water. (because pear skin is also used)
Wash the pears, peel them (retain, don't throw them away), cut into pieces (as close as possible) and then cut off the remaining cores.
Boil the water in the pot, it can't be opened when it is burnt. Don't burn it. If it's a small bubble around when you open it, put the pear, pear, and pear cores at the same time.
Always keep a small fire, you must not let the pear water roll away, it has been a small fire for 20 minutes, adding rock sugar according to taste. Wait until the sugar is melted.
The pear skin is cooked with the nucleus, and the boiled pear will have a slightly thicker taste and a soup color. I don’t want the pear to roll away. It’s to keep the soup of pear water clear. If it rolls off, it will smash and it will be turbid. . . !