1. Choose high-quality materials: tremella should be clean, thick and bug-free, preferably white fungus produced in the north. This tremella has a delicate taste and the cooked soup is sweet and refreshing.

2. Proper timing: After the tremella is soaked in water for 3-4 hours, it is stewed with low fire for 1-2 hours until it becomes soft, fat and the soup becomes thick.

3. Add appropriate ingredients: Lily, red dates, lotus seeds and other nutritious ingredients can be added to increase the nutritional value and taste of the soup.

4. When cooking, the heat should be sufficient: simmer slowly with low fire, and don't boil with high fire, otherwise it will easily destroy the nutritional components and taste of tremella.

5. Seasoning should be proper: you can add a proper amount of rock sugar or brown sugar, and a little salt and lemon juice according to your personal taste to improve the taste of the soup and help to absorb the nutrition of tremella.

6. Leave it for a while after stewing: Leave the stewed tremella soup for a while, which will help its juice and taste to be richer, and it can be eaten after being cooled slightly.