Ingredients: two pork tenderloin, two apples, ten figs, half a tremella, a little salt;

Practice: 1, cut pork tenderloin into small pieces (I like to buy pork tenderloin, no matter how long you cook it, the meat in this part will not burn wood, and the taste will be tender and smooth, which is very suitable for soup), and fly water (that is, boil the meat for half a minute after boiling water, which can remove the floating foam in the meat);

2. Soak the tremella in clear water (you can put it in the soup or put it in fifteen minutes before the soup is ready, mainly depending on what kind of taste you like. The former soup is thicker and the latter soup is clearer. I personally like the former);

3. Wash figs, cut apples into pieces without peeling, pork tenderloin, tremella, and six bowls of water in a soup pot over medium heat, and then simmer for 40 minutes.

4. When drinking, add a little salt to taste!