Cooking Steps

1. 

   Step1:Soak the tremella in advance, cut off the hard root and tear it into small pieces. Wash jujube and set aside.

2. 

   Step2:The casserole is filled with water. Put in the tremella and jujube. Cook for half an hour in high heat. Turn the small heat for about 1 hour. Observe that the soup begins to thicken. Add in the wolfberry and the ice sugar. Cook for another 20 minutes. Turn off the heat and sprinkle the osmanthus flowers.