Hello, there are several kinds, I hope to adopt them: 1. Ingredients: 5 grams of tremella, 0/00 grams of japonica rice/kloc. Seasoning: rock sugar. Practice: soak tremella in warm water, remove impurities and wash it, and tear it into small pieces; Wash the japonica rice. Put tremella and japonica rice together in a pot, add appropriate amount of water, bring to a boil over high heat, turn to low heat and cook for about 30 minutes, add rock sugar and cook until porridge is finished. 2. Runfei Tremella Soup: Ingredients: 5g of tremella and 50g of rock sugar. Practice: Put the tremella into a basin and soak it in warm water for 30 minutes. After thorough exposure, remove the pedicle and impurities. Tear the tremella into pieces, put it in a clean pot, add a proper amount of water, boil it with strong fire, then simmer 1 hour, and then add rock sugar until the tremella is stewed. 3. tremella Sydney soup ingredients: tremella 100 g Sydney 200 g medlar 10 g ingredients: appropriate amount of rock sugar: 1, tremella soaked and washed; Peel and core Sydney; 2, put water in the pot, add tremella and Sydney at the same time, boil and simmer until it is sticky; 3. Add rock sugar and medlar and stew until the rock sugar melts. Note: tremella porridge should be eaten on the same day, which is easy to deteriorate.