Raw materials: sago (150g), tremella fuciformis (25g), sugar (250g) and osmanthus fragrans (10g).

Output: 1. Put clear water in the pot. When the fire boils, put sago in the boiling water pot, stir with chopsticks, take out sago after the water boils, then boil it with clear water, and pour sago into the boiling water. When you see six tenths of sago turn white, leave the fire and let it cool naturally. If sago has no white heart, cool it repeatedly with cold water, and then pour it into the basket to drain.

2. Soak tremella in cold water to remove impurities, then soak it in warm water and stew it in a pot until it is completely transparent and soft.

3. Put a large bowl of water in the pot, boil it with tremella and sugar, then add sago and osmanthus, and mix.