1. Prepare the main ingredients and soak the peach gum for more than 12 hours in advance.
2. Soak the white fungus in water for about 1 hour.
3. The soaked peach gum leaks out most of the impurities with a filter, and then picks up other black impurities with a toothpick.
4. Soak the white fungus to remove the pedicle and tear it into small pieces.
5. Put the peach gum and white fungus with enough water into the rice cooker to start the soup program. (About 2 hours)
6. Peel the Sydney pear and cut into dices about 1.5-2 cm in size.
7. When the white fungus and peach gum are out of gum and the soup is thick, add the Sydney pear cubes and continue boiling for about 30 minutes.
8. Boil the dried cranberries and rock sugar for 10 minutes.
9. Stir evenly and serve before serving.
1. The peach gum must be fully soaked in advance.
2. Peel and cut the Sydney pear before putting it in the pot, otherwise it will be easily oxidized and discolored.
3. If you use an open flame to cook, you should add more water, and stir often after the soup is thick to prevent sticking to the bottom.