Cranberry and Snow Pear Stewed Peach Gum

Prepare the ingredients.

Peach gum needs to be soaked in advance, the whole batch should be soaked for more than 10 hours, and white fungus should also be soaked two hours in advance. When the room temperature is low, you can soak them at the same time.

Wash the soaked white fungus thoroughly.

Remove the stems and tear into small florets.

A small amount of peach gum can swell up significantly, so everyone should take note: good peach gum generally expands about 10 times its original size. The soaked peach gum can easily have the black impurities removed.

Peel and core the pear, then cut it into small cubes and set aside.

First, place the peach gum at the bottom of the double boiler, then add the white fungus, and finally add the diced pear, followed by rock sugar and water. Because during the stewing process, the white fungus and peach gum will still expand, the water should not fill the double boiler completely; leave a little space.

Fill the water in the double boiler up to the water level line, place the stew pot inside, and select the peach gum function. If it doesn't have that, you can choose two hours. The peach gum function on my stew pot is one hour, but I like the smooth, jelly-like texture, so I set the timer for two hours.

After the water in the pot boils, the pot will start displaying a countdown timer. Add the dried cranberries, cover with the lid, and go to sleep peacefully. If it feels troublesome, the dried cranberries can be added at the beginning, then you don't need to worry about it, just let it work on its own.

In the morning, you can enjoy sweet and smooth soup right after getting up.