1. Material: 8g of dried Sophora japonica, 50g of japonica rice, 0g of millet10g, 8g of Lycium barbarum, 0g of rock sugar15g, and appropriate amount of water.

2, prepare ingredients: glutinous rice, glutinous rice, millet, medlar, rock sugar.

3. Wash Sophora japonica, put it in a bowl and soak it in water for about 2 minutes.

4. Wash the japonica rice and millet, put them in a casserole, add some water (the ratio of rice to water is 1: 4) and soak for half an hour.

5. After half an hour, cover the pot and bring it to a boil.

6. Open the lid immediately after boiling, otherwise it will overflow.

7. Turn down the fire at this time and cook slowly. Stir occasionally with a spoon to avoid sticking to the bottom.

8. Cook until the porridge is ripe, and cook for about 30 minutes.

9. Pour Sophora together with water into the pot.

10, and then stir evenly. Boil it.

1 1, turn off the fire after boiling, and cook for about 15 minutes. Scoop a spoonful of porridge and it's almost cooked when you see the rice grains swell.

12, add rock sugar at this time.

13, add Lycium barbarum.

14, stir well and cook for two minutes.

15, turn off the fire and let the casserole simmer. At this point, the porridge in the pot is still bubbling.

16, just wait until the porridge doesn't bubble.

17. Spoon the porridge into a bowl and enjoy it slowly.