#Fruit# Snow Fungus, Crown Pear, and Goji Berry Soup Exclusive

After soaking the white fungus, tear it into small pieces; this is the amount of half pieces.

Put the white fungus into the stewing pot of the electric stewer and add an appropriate amount of water.

I used the slow cook function of my electric stew pot and steamed it with water for more than 3 hours. The time can be adjusted freely; if you have more time, you can stew it longer—the longer it stews, the better the silver fungus gels. You can also use a clay pot to simmer over low heat, which should be a bit faster.

Prepare a crown pear, an appropriate amount of rock sugar, and goji berries.

Peel and core the pear, then cut it into pieces.

The silver fungus has released its gel, smooth and glutinous.

Put the pear pieces and rock sugar into the white fungus.

I continued to simmer for more than an hour, until the pear became soft.

Add the washed goji berries.

Simmer for another half hour. This is what it looks like when it's done. After it's cooked, don't rush to eat it; it tastes better once cooled. If you like a cool, refreshing texture, you can let it reach room temperature and then refrigerate it. I never eat refrigerated food; I cooked it at night, covered it, and left it at room temperature overnight.

This is the state on the morning of the second day. The broth has taken on color from the soaking of the goji berries. Served in a bowl, it is smooth, glutinous, and sweet. It is especially good to drink in spring to moisten dryness, relieve cough, and dissolve phlegm.