Boiled silver ear mushroom in sweet rice wine


20 grams silver ear mushroom

200 grams sweet rice wine

30 grams crystal white sugar

1 tablespoon dried wolf berry


1. Immerse the mushroom in water for 3 hours, trim and rinse


2. Rinse the wolf berries


3. Pour the mushroom in a sauce pan, pour some cold water in the sauce pan


4. Heat the sauce pan over high heat, bring to a boil, turn down to low heat, stew for 1 hour, until cooked through


5. Pour the sweet rice wine in the sauce pan, turn up to high heat, bring to the boil


6. Drop the crystal white sugar in the sauce pan, boil until melted


7. Add the wolf berries in the sauce pan


8. Boil until thickened


9. Serve