1. The bansu is cooked, shelled, the inner skin removed, and crushed.
2. Heat the pot on a low fire, add rapeseed oil and lard to boil;
3. Pour into the crushed slab millet;
4. Keep turning and pounding with a spatula to prevent it from sticking to the pot, and add a little salt on the way;
5. When most of the millet is muddy, sprinkle a little chicken essence and turn off the heat evenly.
6. Shovel into the bowl;
7. After proper compression, it is buckled upside down in the plate;
8. Sprinkle a little black and white ripe sesame seeds and soaked wolfberry.
Tips:Stir fry over low heat, leaving some particles to taste better; it must be fragrant and not greasy.
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