Preparation materials: tremella 15g, longan 20g, Lycium barbarum 5g, peanut 20g, crystal sugar 20g, milk 20g, 5 bowls of water and 3 red dates.
1. Soak tremella with clear water one or two hours in advance.
2. Cut off the pedicle of the root of tremella with scissors and cut the remaining tremella into pieces.
3. Put tremella, longan, medlar, peanuts and red dates into the pot.
4. Add 5 bowls of water to the saucepan.
5. Cover the saucepan. When the fire boils, turn to low heat and cook for one hour and ten minutes.
6. After one hour and ten minutes, add rock sugar and cook until it melts.
7. Finally, pour in the milk and turn off the heat immediately after boiling.
8. After the tremella medlar jujube peanut soup is cooked, pour it into a bowl and enjoy it.