1. We don’t want to buy white fungus that is smoked, but light yellow. The peaches are sweet, and the soup is better.
2. Soak the white fungus in cold water in advance, then remove the roots and tear them into small flowers. The smaller the better, the glue is easy to come out.
3. Peel off the peaches and cut them into small pieces. Don't cut them well in advance, because the peaches will oxidize and turn black, so you won't be able to cut them when you put them in the pot.
4. Put the white fungus, red dates, and rock sugar in the pot, cook for about 40 minutes, and then put the peaches.
5. After cooking for about 40 minutes, the soup became a bit sticky. Pour in the cut peach pulp, add the wolfberry, and cook for another half an hour. The reason why the peaches are put in the middle is because the time is too long. The peach flesh will be boiled, and the taste will not be good when you eat it.
6. When the time is up, the peach and white fungus soup is ready, and the taste is sweet. The taste of peaches has a taste of canned food. It is very delicious.
7. The peach and white fungus soup is ready, sweet and delicious
