Tremella pear soup

1

Soak white fungus and break small flowers, peel and remove the core of pear and cut into small pieces, wash the wolfberry, and use rock sugar for use

2

Put enough water into the pan, add tremella and pear, and cook over medium to medium heat for 2 hours

3

Add wolfberry and rock sugar before starting the pan, and wait until the rock sugar melts.

Before, when I made sweet soup with snow fungus, I always added too little water at the start, so it sometimes had a burnt smell and I had to add water halfway through. This time, I added the maximum amount of water and stirred it occasionally with a spoon to prevent it from sticking to the pot. The texture turned out soft and sticky, and it was delicious~ I also feel that the snow fungus really gets better the longer you cook it. I cooked it for about 2 hours this time, and it was better than ever before. I'll stick to this standard from now on! ^_^