1. Prepare rice, hawthorn (using fruit peel), and fungus.
2. The fungus is soaked; the fruit tan peel is chopped and set aside.
3. Wash the rice and pour it into the pot, add an appropriate amount of cold water, boil on high heat and simmer for 10 minutes on low heat.
4. Add the fungus and simmer for 20 minutes.
5. Pour the fruit tanpe. (It’s better to have fresh hawthorn. I have cooked it once, and the hawthorn is so sour when it’s cooked, and my teeth can’t stand it. This time, I used the fruit peel)
6. Add rock sugar. Put the cooked fungus porridge into a bowl and serve warm.
