1. Wash the sorghum rice, soak it in 10 cups of water for 20 minutes, put it on the stove and bring it to a boil, then reduce the heat to a simmer and cook the porridge.

2. Peel, wash and cut the purple yam into pieces, add it to the porridge and cook until soft. Add sugar and seasoning, then serve. Purple yam is relatively hard and needs to be cooked for a longer time before it becomes crispy. Therefore, it needs to be cooked with millet grains from the beginning to achieve a uniform taste. It’s okay to use milky white yam, but the color of purple yam is more beautiful and the taste is stronger, while white yam is softer.