Step 1: Tear the tremella into small pieces, put them in a bowl, and then soak them in warm water. About an hour, but be careful not to put too much tremella, because tremella will change greatly after soaking, so as not to cause waste.

Step 2: When the tremella is almost soaked, take it out and wash it with cold water, and then put it in a stew pot to start stewing. The amount of water should not exceed tremella in the end.

Step 3: Remember to put the most important rock candy, and you can also add other ingredients such as medlar, lotus seeds or lilies, depending on your own needs.

Step 4: It is best to simmer the tremella soup with low fire to make the tremella completely gelatinized. This state is the best time to eat. Of course, if you want to eat the tremella soup quickly, the heat is ok. Relatively speaking, the tremella soup cooked with warm fire is the best, and it will become thicker and taste better. As the saying goes, slow work makes fine work.

However, it must be noted that if the tremella soup is used, it is best to eat it on the same day, so it is best to control the consumption before cooking. If the cooked tremella is left for too long, not only the taste will be lost, but also the nutrition will be lost. In this case, it is not worth the loss.