Step 1: After the Sydney is cleaned, cut it in half first, then cut it in half, so that it is divided into four parts, then cut the core with an oblique knife, and then cut it in half, so that the Sydney is just the right size. Put the cut Sydney in the casserole for later use! We don't recommend peeling this Sydney soup. For one thing, the skin of Sydney also contains a lot of nutrients, and for another, peeled Sydney is not easy to rot after a long time!
Step 2: Put the tremella into the soup basin in advance, and then soak it in clear water. Tremella is easy to soak, and it takes about 10 minutes to soak once. Clean the soaked tremella, then root it, cut it into small pieces, put it in a casserole, and put the root Sydney together!
Step 3: Wash the red dates and medlar with clear water, wash off the dust on the surface and put them in a casserole. Then add water twice as big as the ingredients, and then add 30 grams of rock sugar. Sweetness can be increased or decreased according to your own taste!
Step 4: Cover the casserole, then put it on the stove and bring it to a boil. After boiling, turn to low heat and cook for 2.5 hours. All the nutrients will be boiled out. After cooking for enough time, tremella will become soft and sticky. Time is up, you can turn off the fire and put it in a bowl.