Xiao Diao Li Soup was originally most popular drink at gates of old Beijing theater. My grandmother lives in a small courtyard under front house, and it has become a habit, and I do not know when I will often cook pear soup at home. According to impression of children, in winter and summer there will always be a sip of sweet pear soup when I return to my grandmother's house. Keep it in refrigerator during summer and heat it up in kettle during winter. Sweet and soft, moisturizing throat and nourishing lungs, although homely, this is most essential taste.Ingredients 2 (650 g core) snow pear 1300 g water 4 fresh green plums (see tips if not available) 40 g basic yellow rock sugar 10 g dried porcini mushrooms
Soak white mushroom in warm water beforehand. Rinse greens and pears thoroughly.
Pour water into a saucepan and bring to a boil. Peel pears (do not lose), remove core and cut into pieces. After water boils, add pear peel, pear cubes, rock sugar, green plums and porcini mushrooms, turn on medium heat and let simmer covered.
Turn off heat when soup is reduced by a third. This will take about 1 hour. The longer soup, darker and thicker
If you only drink pear soup, filter soup and drink it. I usually strain a bottle of pear soup, remove pear skins and green plums, lay out a jar of pear cubes and eat it like a jar of rock sugar.