Tools: pressure cooker

Technology: 1, white fungus foaming

Tremella must be soaked in warm water. After sufficient foaming, remove the roots. And pick the tremella into equal parts for later use. The quality of tremella decoction is closely related to foaming. If you use cold boiled water, it won't open, and the cooked tremella is still crisp and not thick enough. If you don't pick the roots to the same size, it won't be easy to cook and it won't look good.

2. Put the soaked and picked tremella into a pressure cooker and add water at a ratio of 1: 3. Add a little medlar.

3. After the air is blown in the pressure cooker, simmer for 30 minutes.

4, cooling (or water cooling), open the lid, add rock sugar. Observe whether there is enough water and add the right amount. Put the lid on and keep pressing. About 10 minutes after spraying, turn off the fire and simmer slowly.

5. It can be eaten after natural cooling.