1Soak the snow fungus for at least 30 mins. It should be fully immersed in the water. Soak it overnight if you prefer it to be much softer in texture when cooked. Use a pair of scissors to remove the hard stem ends.
2Rinse the snow fungus and place it in a colander to drain excess water. Set aside.
3Peel the pear, remove the seeds, slice into eight sections and set aside.
4In a pot, pour in the water.
5Place the Chinese pear in the pot. Add the sugared flattened tangerines, honey date, dried tangerine peel, Chinese apricot kernels and chuan bei.
6Add the red dates and snow fungus.
7For stove-top cooking, bring to a boil then turn the heat down to low, and simmer for one hour and 30 mins. If using a slow cooker, turn the heat to high and boil for two hours.
8Optional: If you prefer the soup to be sweet, add 20 g of honey rock sugar.