1. soak the tremella in clear water, remove the yellowing induration at the bottom, and then shred it for later use. Generally, just use three or four flowers.

2. Lotus seeds need to have no core in the middle, which is not bitter. You can put as many as you like.

3. put clear water in the soup pot, and put enough water at one time, leaving room for evaporation, and do not add water in the middle of cooking.

4. Put tremella, washed red dates, longan, pineapple slices and rock sugar (about three or two) into cold water, fire, heat and boil, and be sure to keep stirring the pot to prevent tremella gum from sticking to the pot. After boiling, turn down the fire and cook, maybe keep stirring the pot.

5. Lotus seeds are easy to cook. Put them in later.

6. After boiling, continue to cook until the tremella is gelatinized and the soup is sticky.