Cooking Steps

1. 

   Step1:Take a pictur

2. 

   Step2:Soak the peach gum one night in advance, carefully remove the black impurities, wash it several times, break it into small pieces, and then use it as standby

3. 

   Step3:Soak the hair of tremella, remove the hair, tear it into small pieces, peel Sydney, and cut it into small dices of about 1 cm

4. 

   Step4:Put the peach gum and Tremella in the pot. Pour in the clear water. Cook until boiling. Put in the Sheraton and crystal sugar. Simmer over medium and small heat until thick. Sprinkle in the cranberry and dry. Cook for 1 to 2 minutes. Turn off the heat and take out.