Boil water in a saucepan, put in sago, boil until sago has a white core, put in cold water, boil for a few minutes, soak in cold water, sago becomes completely transparent.

Wash mung beans, place them in pressure cooker and press valve within 5 minutes of letting out air. The beans will not flower when they are cooked. Drain them and let them cool. When cooking sago, mung beans can be boiled.

Soak white fungus hair, wash it, put it in a pressure cooker for 10 minutes.

Exhaust, open lid, add rock sugar, chrysanthemum, wolfberry, cook for 5 minutes, saccharification, thick soup of porcini mushrooms.

Pour coconut flour into a bowl.

Mix coconut flour with tremella soup.

Cooked mung beans are added to coconut milk tremella soup.

Sprinkle another spoonful of cooked sago into bowl.

Pour a spoonful of porcini mushroom soup into a bowl. Put it in refrigerator for a few hours to make it taste better.