Cooking Steps

1. 

   Step1:1. Soak millet for half an hour. 2. Blanch the vegetables with hot water and supercooled them. Drain them and cut them into pieces for use. 3. If the lean meat is whole, it can be soaked in cold water first. After soaking the bloodshot, cut it up and blanch it with hot water. Spare. 4. As for porridge cooking, it's the same as the general situation. Add a small spoon of cooking oil for the first time after millet leaves the pot. The taste will be more soft. 5. When the porridge becomes thick, add the blanched meat granules. Stir well and add the vegetable granules. 6. Finally, add some salt according to the taste to improve the taste.