1 Wash the millet and soak it in clear water.

2. Wash vegetables and sea cucumbers, cut shredded ginger and chopped green onion, and slice sea cucumbers.

3. Put enough water into the soup pot, add the millet after the water boils, add the sea cucumber after the pot is boiled, and continue to cook for about 5 minutes after the pot is boiled again, while stirring with a spoon.

4. Add shredded ginger, cover the lid, and turn to the minimum fire to cook. Do not open the lid during this period.

5. After about 25 minutes, open the lid, add 1 teaspoon of concentrated chicken juice, stir and mix, boil over high fire for 2 minutes, and finally sprinkle with appropriate amount of salt, add white pepper to taste, drop a few drops of sesame oil and sprinkle with chopped green onion, then turn off the fire and serve warm food in a bowl.