1. Prepare 5g dried fungus, 5g dried white fungus, 5g wolfberry fruit, 20g yellow rock sugar (Note: The amount of fungus and white fungus can be according to your preference; if you like sweetness, you can replace the brown sugar with rock sugar).
2. Soak the white fungus and fungus in purified water for about fifteen minutes, soak until soft, tear them into small flowers and wash them for later use, and wash the medlar for later use.
3. Pour all the preparation materials into the casserole and add about 2L of water. Cover the casserole and boil the water on high heat, then turn to low heat and simmer for about 1 hour, and check the water quantity at any time.
4. After the cooking is over, turn off the heat and serve. You can drink the soup happily. (It can also be stored in the refrigerator for a while before drinking in summer)
