1, first wash the millet and rice and cook them in a pressure cooker (the amount of water is just a little more than that of boiled white rice porridge).

2. Cut all the ginger, lean meat, mushrooms and ham. If you want to be chewy, the mushrooms can be diced. Mushrooms should be boiled in water.

3, wait until the pressure cooker steam rings for 4 minutes, away from the fire.

4. Heat the pan on the fire and add cooking oil. First pour lean meat into saute, then add Jiang Mo, smell the aroma of ginger, and then add mushrooms (dry water should be controlled) and ham sausage.

5. At this time, the steam in the pressure cooker is also exhausted. Open the pot and pour all the fried things in the pan into the porridge.

6. Turn down the fire and boil the porridge in the pressure cooker and those things that have just been poured in. Stir well and add seasoning to finish.