Ingredients: Tremella fungus, snow pear, jujube, rock sugar, wolfberry

First prepare the required ingredients: tremella, snow pear, jujube, rock sugar, wolfberry

I bought fresh Tremella fuciformis, so I skipped the soaking process. Cut off the roots of the Tremella fungus and tear it into evenly sized pieces. Clean the impurities and drain the water for later use.

Wash the snow pears. Peel off the skin, cut into quarters, remove the core and then cut into hob pieces.

Put the jujube and wolfberry into a container and soak them with water, drain and set aside.

Put the cleaned white fungus into a casserole, add an appropriate amount of purified water and cover the pot. Simmer over medium-low heat for about 40 minutes. If there is any foam, skim it off with a spoon.

When the soup becomes thick, add chopped pear cubes, jujubes, and rock sugar and continue to simmer for 15 minutes.

The amount of rock sugar is determined according to your own preference

After 15 minutes, add the wolfberry and continue to simmer for 5 minutes. At this time, the soup is very thick and you can turn off the heat

Put it in In the container, start enjoying the nutritious white fungus soup!