Required materials: black rice 120g, kidney bean 50g, jujube 50g and clean water 3000ml；;

1, wash black rice and kidney beans, and soak them in enough water for one day;

3. Add jujube and cook until boiling, then turn to slow fire and cook for another 30 minutes;

4. Cook until the black rice is soft and glutinous, the kidney beans are crisp and rotten, and the porridge thickens.

When drinking, you can lower the temperature of porridge to about 80 degrees, and add some honey to taste better.