- Soak snow fungus and red dates in water for 10 minutes.
- In the inner pot, add a litre of water, snow fungus and red dates, cook over medium high heat for 10 minutes, and cover up with lid. Move the inner pot into the vacuum outer pot, and allow heat insulation cooking for 2 hours. Add in crystal sugar and stir to mix evenly.
- Remove the inner pot from vacuum outer pot and allow the Chinese Pear Snow Fungus Soup to cool to room temperature.
- Add in ice and peach dice to the pot, and return the inner pot to the vacuum outer pot to keep it cool for 3-4 hours.
