Fritillaria and Tangerine Peel Stewed Pear

Why people make this stew

When the air turns dry or someone in the family has been battling a nagging phlegm cough, this little three-ingredient pot is one of Nourilo’s go-to remedies. Fritillaria (chuan bei) has been prized in Chinese food-therapy for centuries as a lung-soothing herb, and paired with the gentle warmth of tangerine peel and the natural moisture of Asian pear, it makes a remedy that is as pleasant to eat as it is easy to prepare. The stew is particularly popular for children, though adults with a dry or productive cough will find it equally comforting.

Method

1. Rinse the fritillaria pieces and soak the tangerine peel in cold water for 10 minutes. Cut the soaked tangerine peel into thin strips.
2. Wash the pear, remove the core completely (important — the core has a mild toxic compound), and cut into rough chunks.
3. Place all ingredients in a ceramic stewing pot (dun zhong). Pour in enough boiling water to cover.
4. Set the pot inside a larger pot of water and steam (double-boil) for 1 hour.
5. Serve warm, eating the pear pieces and drinking the liquid.

Nourilo’s Tips

• For young children, Nourilo suggests using 8 g (6 g) of fritillaria ground into powder and stewing it together with the pear — the powder disperses more easily and is gentler.
• Always remove the pear core before cooking; this is not optional.
• If you cannot find fresh Asian pear, dried pear slices or even an apple can be used as a substitute — just note the flavour will differ slightly.
• Fritillaria powder can be measured as roughly 1.5 teaspoons per 11 g if you do not have a small scale.
• For a weekly maintenance routine during dry seasons, 2–3 servings per week is considered appropriate by tradition.