Barley Shepherd's Purse fish ball congee

Bring barley in water to a rolling boil and reduce heat to medium and cook for at least 20 minutes. Add cure pork bits, fish balls upfront.

Once barley become tender. Stir in a cup of chopped green. I use Shepherd's purse here for its unique flavor and medicinal features.

Adjust seasoning with sea salt to your taste.

Dislove starch in 1/2 cup of cold water and pour it into the congee. I use kudzu powder for detox purpose. Once the liquid become translucent. It's done. Enjoy this healing yet comforting congee.