Ingredients: Sydney 1 piece, 50g dried tremella, crystal sugar100g, hawthorn10g, medlar10g, and 2L of water.
1, Tremella fuciformis is soaked in cold water 2 hours in advance, and the epidermis of Sydney and hawthorn is washed with water.
2. Dig out small balls of Sydney with a ball digger.
3. Put water into the pot and put in the prepared ingredients.
4. Cover the fire and stew. After the water is boiled, turn to low heat and continue to stew for 40 minutes. Stew out the gum and turn off the fire for 5 minutes.
5, into the dessert cup.