1. First prepare the peeled, cored and cut apples, tear the white fungus into small flowers, soak for later use, and appropriate amount of rock sugar
2. Then put in the soaked and washed white fungus and an appropriate amount of rock sugar
3. Then add in the apple cubes and red dates and wolfberry, and continue to boil over high heat.
4. Then simmer on low heat for half an hour to make the soup yellow and viscous
5. In the end, you can enjoy it in a bowl.
Tips:If there is plenty of time, the last simmering time can be longer, and the longer the time, the soup will be richer.
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