Lily Frog Congee

Lily Frog Congee

　　Lily Frog Congee

　　Peel and clean the frog, then cut it into pieces; wash and slice the lean pork. Wash radix pseudostellariae, lily bulbs, rice, scallions, and green peas. Place the rice (or japonica rice) in a pot of boiling water. Once it comes to a boil, add radix pseudostellariae, lily bulbs, and green peas, and bring to a rapid boil over high heat. Then add the lean pork and frog pieces, and simmer over low heat until the congee is fully cooked. Season with chopped scallions.

　　Features: Moistens the lungs, nourishes lung yin, promotes fluid production, calms the heart, and soothes the nerves.

　　Notes:

　　You may add one dried monk fruit to the congee for enhanced effects in clearing heat, resolving phlegm, relieving cough, and moistening the lungs. Frog can be substituted with bullfrog. For those with a cough and itchy throat, add 1–2 slices of fresh ginger while cooking.