ingredients: 2g of millet (5 people), 5 instant sea cucumbers, 8g of ginger slices, 5g of medlar, 15ml of cooking wine, 2g of salt, 5g of chicken leg (for soup), 1g of onion, 2g of pepper, 1g of shallot, 1top of sesame oil, and 1to stew.

Steps:

1. Millet is soaked 2 minutes in advance.

2. Put the chicken leg in cold water, add onion and ginger cooking wine to stew the meat and cook the chicken soup.

3. skim the foam after the fire boils.

4. After boiling for 2 minutes, remove the chicken legs, leaving only chicken soup in the bag.

5. Wash the millet, add it into the chicken soup and cook for 3 minutes.

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

7. add salt.

8. add pepper.

9. Add the instant sea cucumber and cook for 1 minutes.

1, Lycium barbarum soaked in water.

11. Add Lycium barbarum and sesame oil, stir well and turn off the heat.

12. Put it in a bowl and sprinkle with chopped green onion. The last finished product was finished in millet sea cucumber porridge.