1. Put local ginseng root, Jing Sanqi root, rice, water and tea bamboo shoots in the pot.
2. The fire boiled.
3. Add lotus seeds, turn to low heat and continue to simmer.
4. The rice grains bloom and become sticky (about half an hour). Add beef intestines.
5. Add native ginseng leaves, turn off the heat when the leaves change color.
6. Finished product.
Tips:Jing Sanqi has bitter roots and can be put less.
