1. Soak the peanuts two hours in advance, change the water twice, wash the chrysanthemum, blanch it in a pot of boiling water, take it out and let it cool.

2. Wash the japonica rice, soak it for half an hour, and drain the water.

3. Put the japonica rice into the pot, add 1000 ml of cold water, bring to a boil over high heat, add the peanuts, then simmer over low heat for 30 minutes, then add the mugwort and serve.