2. Wash and blanch the pig cartilage, cut the carrot and put it into the rice cooker together, with 3 cups of water in the inner and outer pots.

3. Take out the stamens from the fresh lily, which are black seeds. Remember to take it out and wash it. Boil the water until it is soft.

4. Pick up the lily for later use. The rice cooker jumps up, stews for 5- 10 minutes, then adds the scalded lily, and puts half a glass of water in the outer pot. When the rice cooker jumps, stew for 5- 10 minutes to taste.