Cranberry Peach Gum Snow Fungus Soup

Prepare the ingredients, and soak the white fungus in cold water until it softens.

Soak the peach gum overnight in advance to let it fully swell, then pick out the impurities attached to it and wash it clean with water.

Place the soaked and cleaned white fungus into a clay pot and add an appropriate amount of water.

After boiling, add the cleaned peach gum.

After boiling, reduce to low heat and simmer for 1 hour until the peach gum and white fungus become translucent and soft, then add rock sugar.

After the rock sugar has melted, add the dried cranberries, then you can turn off the heat.

Crystal clear and translucent, smooth and delicate, the cranberry peach gum white fungus soup is sweet but not greasy when eaten.