Take 5g of tremella, soak it in warm water for half an hour, wash off the sediment, remove the woody part, put it in a casserole, and add 70% water. First, use strong fire to boil the water, then simmer for 20 minutes, then add a proper amount of rock sugar and take it after the sugar dissolves. Remove the pedicels of tremella, clean it, put it into the pot of pressure cooker, pour in Lycium barbarum, red dates and crystal sugar, cover the pot, adjust the pressure to the rice stall, and keep the pressure for 10 minute, and you can eat it, or you can eat it in the refrigerator after cooling.