Ingredients: millet 200g, water, peanut rice, five spice dried tofu, vermicelli, cowpeas, spinach, star anise, cinnamon, 10 peppercorns, cumin, cloves, salt, pepper, green onions and ginger.

1, millet soaked in water for more than 4 hours, and then add the right amount of water, with a blender high-speed broken into rice paste standby.

2, green onion and ginger minced, vermicelli softened and cut into segments, spinach washed and blanched, cut into segments, five spice dried tofu cut into slices.

3, start a pot, pour peanut oil in the pot, when the oil temperature 6, 7 hot, change to small fire sautéed onion and ginger minced children, turn off the heat and immediately add pepper, stir-fry evenly, even with the oil together in a bowl standby.

4, peanuts and cowpeas first soaked in water, then boiled and drained.

5, start a soup pot to boil a moderate amount of boiling water, add star anise, cinnamon, pepper, cloves and cumin packets into the package and a moderate amount of salt, slightly boiled for 3, 5 minutes, fish out the package do not.

6, add dried tofu and vermicelli.

7, when the water boils again, add rice syrup, add while stirring, pay attention to adjust the consistency of the porridge, the amount of rice syrup adjusted according to the amount of water, not necessarily all used up, if it is too thick and halfway through adding water will affect the taste.

8, when the porridge boils, turn to medium-low heat and cook slowly for about 10 minutes, stirring appropriately in the middle to prevent paste the bottom of the pot.

9, add cooked peanuts and cowpeas, stir well.

10, add pepper, onion and ginger oil, stir well and bring to a boil.

11, finally add chopped spinach, mix well and turn off the heat.