2. Materials: dried lily (50g), dried tremella (1, 20g), red dates (6), peanuts (30), millet (1 paper cup), clear water (15 bowl) and crystal sugar (appropriate amount).

3. Lily, red dates and peanuts are washed and soaked in clear water, and the peanuts are peeled; Rinse the millet and soak it in water for 30 minutes.

4. Soak the tremella in clear water, remove the pedicel and pick it into small flowers, rinse off the impurities and drain the water for later use.

5. Put the millet, tremella and peanuts into the pot, pour in 10 bowl of water and mix well.

6. Cover the fire and simmer for 40 minutes. In the meantime, keep stirring to avoid millet sticking to the pot.

7. Cook until the millet porridge thickens, inject 3 bowls of boiling water and mix well to dilute the millet porridge. During this period, keep stirring to prevent the millet from sticking to the pot.

8. Put red dates, lilies and crystal sugar into millet porridge, inject 1 bowl of boiling water to dilute the porridge bottom, continue to cook on low heat for 30 minutes, and then take out the pot.