1. Prepare the ingredients: Shuangya isinglass, milk, red dates.
2. Soak the Shuangya isinglass in cold water for 10 minutes, wash it with the red dates, put it in the stewing pot, and add milk.
3. Fill up with milk.
4. Set soup mode, 1.5 hours.
5. Add some brown sugar to the stew.
6. Shuangya isinglass is blended with a thick milky fragrance, full of collagen, and a sticky taste.
Brown sugar is warm in nature, sweet in taste, and enters the spleen.