Ingredients
200 g fresh kelp, 60 g mung beans, 30 g rice, and 1000 g (about 4 cups) water.
Seasonings
6 g dried tangerine peel, 60 g (about 1/4 cup) brown sugar.
Instructions
1. Rinse the rice, mung beans, and dried tangerine peel separately; wash the kelp, cut it into thin strips, blanch in boiling water, then drain well.
2. Pour 1000 g (about 4 cups) of water into a clay pot, add the rice, mung beans, kelp, and dried tangerine peel, bring to a boil over high heat, then reduce to low heat and simmer until the mung beans burst open; add brown sugar to taste and serve.