Cooling Pears and White Fungus

INGREDIENTS

25g white fungus
2 green-skinned chinese fragrant pears
1.5 litres water
80g rock sugar
15 red dates

METHODS

1.  Rinse the white fungus under running water.  Soak it in a bowl of water for 1 hour.  Use a pair of scissors to trim off the hard yellow-orange parts at the bottom and separate the frilly head of fungus into bite-size pieces.

2.  Skin the pears.  Cut them into wedges.  Set aside.

3.  Bring the water to boil in a pot.  Add rock sugar, turn the heat to medium.

4.  Add the white fungus, pears, dates when the rock sugar dissolved.  Simmer over medium-low heat for 45mins. Pears are done when a sharp knife is able to go through them easily.

5.  Cool the drink in the refrigerator for better taste.