Recipe for Lily, Red Date, Wolfberry and Tremella Soup

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  1. Soak the white fungus and lily in water for half an hour and wash them, wash the wolfberry, pick small florets of Hotan jujube and set aside

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  2.Tear the haired white fungus into small florets, add enough water to the soup pot, put the cold water into the white fungus, and turn on the fire Cook

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  3. Bring to a boil over high heat, then turn to low heat and simmer for one hour (during Stir properly to prevent sticking to the pan);

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  4. Add lily, wolfberry and dates, Continue to cook over low heat for half an hour

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  5.When the soup turns red, add appropriate amount of rock sugar.Cook for 10 minutes and then turn off the heat

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  6.Done~