The method is as follows:

1. First, prepare all the ingredients needed to make this porridge: soak the sea cucumber and remove the internal organs, clean the wolfberry, and slice part of the ginger for blanching Remove the fishy smell, chop some into pieces and use it to make porridge to enhance the flavor.

2. Wash the millet twice and soak it for 10 minutes. The millet itself is not too dirty, so don’t wash it too many times, otherwise all the nutrients will be lost.

3. Put enough water in the soup pot to make porridge at one time, avoid adding water halfway, add soaked millet and cook over high heat.

4. Add an appropriate amount of water to a small milk pot, add ginger slices and bring to a boil. After the water boils, pour in a little cooking wine.

5. Add the cleaned sea cucumber and blanch it for 2 minutes. The ginger slices and cooking wine will remove the fishy smell of the sea cucumber.

6. After the sea cucumber is blanched, the millet porridge is also in the pot. Change to low heat and continue to simmer.

7. Boil the millet porridge until it slowly becomes thick and the rice oil appears. Put the blanched sea cucumber into the porridge pot.

8. Add wolfberry and minced ginger at the same time and simmer for about 10 minutes. After the millet porridge slowly thickens, skim off the foam and stir gently with a spoon to prevent it from sticking to the bottom of the pot.

9. The millet and sea cucumber will become thicker as they are cooked. Add an appropriate amount of salt according to personal taste, and stir thoroughly to melt the salt in the porridge.