1. Soak peach gum and saponaria rice one night in advance, soak the white fungus and chop it.
2. Add appropriate amount of water to the slow cooker, and put the white fungus, peach gum, saponified rice and rock sugar into the pot together.
3. Slow cooker high-end, slow simmer for 4 hours.
4. Add the washed wolfberry when it is almost done.
5. Simmer for a few minutes before serving.
6. Thick and gelatinous white fungus soup. carry out.
Tips:The saponified rice and peach gum need to be soaked one night in advance. If the peach gum has some black impurities to be removed, the white fungus can also be divided into waxy ears and crispy ears.
