Preparation materials: fresh longan 10, fresh tremella, a handful of soaked peach gum, small glutinous rice balls 10, appropriate amount of brown sugar and a pinch of medlar.
1. Wash the tremella and tear it into the pot. Start cooking over medium heat.
2. There is peach gum in the pot.
3. After the water is boiled, put in the small dumplings.
4. Peel longan and use it when cooking jiaozi.
5. When the glutinous rice balls float and become slightly larger, add appropriate amount of brown sugar and mix well.
6. Finally, add longan, turn off the fire when turning on the water again, and sprinkle a handful of medlar.
7, the pot is filled with bowls, and the longan dumplings soup can be eaten.