1. Soak the fine white fungus in water, pick out the yellowing hard knots at the bottom, and then tear it into pieces for later use. Generally, just three or four flowers are enough.

2. The lotus seeds need to be core-free and not bitter. You can place as many as you like.

3. Put water in the soup pot. Put enough water at one time and leave room for evaporation. Do not add water during the cooking process.

4. Put tremella and rock sugar (about three ounces) into cold water, turn on the heat, heat, and boil. Be sure to stir the pot constantly to prevent the tremella gel from sticking to the pot. After boiling, turn down the heat and simmer. Cook, maybe stirring the pot constantly.

5. The lotus seeds are easy to ripen and can be added later

6. After boiling the pot, continue to cook until the white fungus gelatinizes and the soup becomes thick