Boil the water, add the ingredients of porridge, and adjust the temperature to 80-90 degrees for about half an hour.

For example, the practice of cooking millet porridge in a constant temperature pot: put the millet into the pot after soaking, add water, boil and stew at a constant temperature for 20 minutes. Moreover, the millet porridge cooked at constant temperature is more fragrant and sticky, and it is better to put some medlar after serving. Note: For the sake of safety, choose a thermostatic kettle produced by a regular manufacturer for operation.