1. A bowl of softly stewed white fungus soup.
2. Soak the dried figs and set aside.
3. Dice the strawberries.
4. Cut the yam into small hob pieces.
5. Bring half a bowl of water to a boil in a casserole.
6. Put in figs and yam.
7. Put in the sweet-scented osmanthus bag. (Dried sweet-scented osmanthus wrapped in gauze), simmer in rock sugar until the yam is cooked through. (Can't be boiled, just seven or eight minutes)
8. Pour the white fungus soup into a boil and switch on the fire.
9. Put it into the container and put the strawberries in.
10. Finished product.
11. Finished product.
Tips:Strawberries are put in last. I like to stew a small pot of white fungus soup for later use. Whatever you want to add is very convenient.
