2 sweet corns, 8 pec dried chestnuts, shelled and skinned, 2 carrots, 8 pec water chestnuts , skinned, 30g dried lily flowers, 4 sweetened dates, 20g dried apricot kernels & bitter almonds, 20 g dried pearl barley ( Job’s tears )

1. Cut carrots and sweet corns into thick pieces
2. Remove stones from sweetened dates
3. Cook all ingredients with 1 ½ liter of water in high heat to bring to a boil
4. Reduce to medium low heat and cook for 1 to 1 ½ hours