Ingredients
100 g Chinese celery, 100 g long-grain rice, 50 g cooked beef, and 1000 g (about 4 cups) water.
Seasonings
Lard 10 g (about 2 tsp), MSG 2 g (about 1/2 tsp), fine salt 5 g (about 1 tsp).
Instructions
1. Cut the cooked beef into coarse rice-grain-sized pieces; trim and wash the celery, then cut it into coarse pieces.
2. Rinse the long-grain rice until clean, place it in a pot with water and bring to a boil over high heat. Once the rice grains begin to bloom, add the remaining ingredients and continue simmering until it becomes a congee. This porridge has the auxiliary benefits of calming the liver and clearing heat, relieving coughs and strengthening the stomach, as well as lowering blood pressure and blood lipids.