1. Select materials and soak them. First, select three raw materials in proportion-soybean, millet and rice. Soak the millet for half an hour, and soak the soybeans for 1 hours, without soaking the rice.

2, grinding. We used to use a stone mill, but now we use a refiner. First, grind millet to remove dregs, then grind soybean to remove dregs. Add water to grind soybean dregs for three or four times. Use as much water as you need to cook a pot of porridge, and don't add water, otherwise, the taste of porridge will be faint and not fragrant.

3. Boil and lift the pulp. You must use a special jing pot to cook soybean milk, and stir the pot constantly when cooking it to avoid sitting in the pot. After the soybean milk is boiled, it is necessary to press the fire, and the porridge cooked by slow fire is fragrant and not easy to simmer.

4. Add rice and millet syrup. Only one catty of dry rice can be added to a pot of porridge. Adding millet paste must be done after the soybean milk is boiled, otherwise, the porridge boiled is clear and unpalatable. When adding millet paste, add it slowly while stirring the pot. After the pot is boiled again, it should be raised several times to increase the flavor of porridge.