Lily Millet Congee
1.
Rinse dried lily, red dates and peanuts and soak them in clear water. Remove the skin of the peanuts. Rinse the millet and soak in clear water for 30 minutes.
2.
Soak the white fungus with water, remove the stalks and pick them into small flowers, rinse to remove impurities, and drain the water for later use. Put millet, white fungus and peanuts into the pot, pour 10 bowls of water and stir evenly. Cover and boil on high heat. Change to low heat and simmer for 40 minutes, stirring constantly during this time to avoid the millet sticking to the pot.
3.
Cook until the millet porridge becomes thick, pour 3 bowls of boiling water and stir evenly to dilute the millet porridge, stirring constantly during the period to avoid the millet sticking to the pot. Put the red dates, lily and rock sugar into the millet porridge, pour a bowl of boiling water to dilute the bottom of the porridge, continue to cook for 30 minutes on low heat, and it will be out of the pot.
