Practice:

1. Wash the sesame seeds with clear water, put them into a wok and stir-fry slowly until the white sesame seeds crackle and the sesame seeds are slightly Huang Shi. Turn off the heat.

2. Pour it on the chopping board and dry it with a rolling pin into a slightly granular powder, then sprinkle with a proper amount of fine salt.

3. Heat the wok, pour a little vegetable oil into it, heat it until it smokes, turn off the fire and let it cool. Put the sesame sauce into a small bowl and add a proper amount of cooked oil to turn it on.

4. First put star anise, fragrant leaves, ginger slices and a little salt into a small pot, add appropriate amount of water and boil it for about 5 minutes.

5. Stir the millet noodles with clear water and pour them into the pot.

6. After the fire is boiled, turn to a small fire and simmer for about 30 minutes to turn off the fire.

7. First put the millet noodle porridge in the general position of the bowl, sprinkle with a layer of sesame salt, and then pour with sesame sauce.

8. Spoon some millet porridge, sprinkle with sesame salt, and then drizzle with sesame sauce.