1. Remove the roots of the soaked tremella and tear it into small flowers. Wash and control the water for later use.

2. Wash apples and carrots and prepare rock sugar (don't cut apples too early to avoid discoloration and oxidation).

3, put the right amount of water in the pot, add tremella to boil, simmer for half an hour.

4. Peel the apple and dice the carrot.

5. Half an hour. Add diced apples and carrots and cook together for 20 minutes.

6. Add rock sugar, simmer for ten minutes, and turn off the fire.

7. Don't rush out after turning off the fire. Stew for about ten minutes. This kind of tremella soup is sticky.

8. You can enjoy it if it is a little cold. It tastes like canned tremella when it's cold. It can eat hot or cold.

9. Finished tremella soup.