Soak the white fungus in cold water for more than half an hour, wash and remove the stems

Soak the white fungus in cold water for one hour

Put the white fungus lily in the pot and add water until it is completely submerged. Bring to a boil over high heat, then reduce to low heat and simmer for forty minutes. Add rock sugar and wolfberry after half an hour.

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Turn off the heat after forty minutes. At this time, the colloid of the white fungus has been cooked and separated, and the soup is thick. After cooling slightly, the white fungus and lily soup becomes crystal clear. Silky smooth.

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I added a few red dates when I made it, it tastes good!

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