The viscosity of tremella is directly proportional to the boiling time. The longer you cook, the thicker the soup will naturally become.
You can cook it with high fire first, then turn to low heat and cook it slowly until the soup is thick.
In addition, we should choose tremella with good quality, and the yellowish color is the best.
Another trick is to wash the tremella first and steam it in a big bowl for 10 minutes.
Then put it into the pot according to the normal method, add water for one hour, and you can cook the sticky tremella soup.