Materials: west Gu Mi150g, tremella fuciformis (dry) 25g,

Seasoning: 250g of sugar, 0/0g of osmanthus/kloc.

working methods

1. Put clean water into a pot and bring it to a boil with high fire. Put sago in a boiling pot and stir with chopsticks. When you are tired of drinking water, take out sago, then change it into clean water and boil it. Pour sago into boiling water. When you see six tenths of sago is white, leave the fire and let it cool naturally. If sago has no white heart, cool it repeatedly with cold water, and then pour it into the basket to drain.

2. Soak tremella in cold water to remove impurities, then soak it in warm water and simmer in a pot until it is completely transparent and soft.

3. Put a large bowl of water in the pot, boil it with tremella and white sugar, then add sago and osmanthus, and mix well.