Steps:
1 Cut the soaked sea cucumber into 6-8 sections for better flavor.
2. Prepare millet, wash millet with clear water for 2-3 times, and soak in clear water for 30 minutes, in order to make millet blossom more easily.
3, with yellow pumpkin, peeled and cut into pieces, first steamed in the pot, boiled for about 15 minutes. After cooling, use a blender to make a paste for later use.
4. Boil boiling water in the pot, pour the soaked millet into the pot and cook for 30 minutes, until the rice soup is thick and the pumpkin velvet is added.
5. Heat the oil to 70%, shred the ginger, fry it until golden, remove it and put it into millet porridge, and cook for 5 minutes.
6. Add the right amount of chicken soup and salt according to the taste, sprinkle with small chopped green onion (chopped) and pour in sesame oil.
7. Finally, add the cut sea cucumber, which should not be too long, and stir until the millet blooms.