Accessories: Tremella, Lycium barbarum and sugar.
2. Wash the medlar.
3. Wash tremella with cold water and tear it into small flowers.
4. Cook in water for about 20 minutes.
5. In another pot, add water to mash, stir with chopsticks and boil.
6. Add glutinous rice balls and bring to a boil
7. Add Lycium barbarum and cook until jiaozi floats and expands.
8. Add the cooked tremella and bring to a boil.
9. Add sugar, stir well and bring to a boil.