Ingredients: 200g of millet), 5 instant sea cucumbers, 8g of ginger slices, 5g of medlar, 2g of cooking wine 15ml, 2g of salt, 50g of chicken leg (for soup), 2g of onion 1 segment, 2g of pepper, onion 1 root, sesame oil 1 spoon.

Steps:

1, Xiaomi soaked for 20 minutes in advance.

2, chicken legs into cold water, add onion ginger cooking wine stew chicken soup.

3. After the fire boils, skim off the floating foam.

4. After boiling for 20 minutes, take out the chicken legs, leaving only the chicken soup.

5. Wash the millet and add it to the chicken soup for 30 minutes.

6. Wash the ready-to-eat sea cucumber for use.

7. add salt.

8. Add pepper.

9. Add the instant sea cucumber and cook for 10 minute.

10, Lycium barbarum soaked in water.

1 1. Add Lycium barbarum and sesame oil, stir well and turn off the fire.

12, put in a bowl and sprinkle with chopped green onion. The final product was finished in millet sea cucumber porridge.