1, 6 grams of dried bird's nest with blood swallow (for 2 people), 2 crystal sugar and 2 Sydney.

2. Weigh the amount of bird's nest with a scale, soak the dried bird's nest in purified water for 4-8 hours, and put it in a naturally ventilated place, paying attention to the expansion degree of bird's nest. After the bird's nest is soft and swollen, gently clip out the floating little swallow hair with a small camera. After picking wool, filter and clean it with pure water once or twice. After cleaning, carefully tear the bird's nest into thin strips according to the texture and grind the bird's nest with your fingers as much as possible.

3. Wash the Sydney, cut a 2CM knife near the pedicle, and dig the inner pulp with a ball digger to make a Sydney cup.

4. Use a knife to cut out small inverted triangles at intervals on the edge of the Sydney cup, and you can get beautiful edges. Don't throw away the diced Sydney, it can also serve as sugar in the soup.

5. Pour the processed bird's nest into the stew, add purified water to soak the bird's nest, and add rock sugar to taste.

6. Cover the stems cut from Sydney on the Sydney cup to prevent the steamed soup in the steamer from dripping into the bird's nest during the steaming of bird's nest, which will affect the taste. Boil the water in the steamer, and put the covered bird's nest and Sydney cup into the steamer. Stew in water 12 hours.

7. The sticky feeling is the standard of steaming until a small amount of foam appears on the surface of bird's nest. Even eat Sydney when you eat it.