Lily, Wolfberry and Tremella Soup

Overview

Soft and smooth, sweet and delicious.

Ingredients: Dried white fungus, lily, wolfberry, yellow rock sugar (yellow rock sugar is missing).
Soak the dried white fungus with water for about 10-20 minutes to remove roots and impurities.
Clean the white fungus, tear it into small pieces with your hands, put it into a pressure cooker, add water to cover the white fungus, cook over medium-low heat for 20-25 minutes, until it becomes thick and has a gelatinous texture.
Wash the lily, put it into the cooked white fungus, and cook together. There is no need to use a pressure cooker here, just cook it in the normal way until the lilies are cooked through but keep their shape intact.
2-3 minutes before serving, add wolfberry and yellow rock sugar and cook briefly.
Finished product picture.