Cleaning peeled yam with white vinegar in clear water can better remove the mucus on the surface of yam. Cut the washed yam obliquely into hob blocks and soak it in water for later use, which can prevent the yam from being oxidized and the prepared red dates from being cut in half.
Put aside the spare rice and millet and soak them for half an hour in advance, which will save more time for cooking. Pour the washed millet and rice into the pot, add enough water at one time, usually about 8 times as much as the ingredients, and simmer for half an hour after the fire is boiled.
Cook until millet and rice bloom and become sticky. Add the prepared yam and red dates and continue to stew 15 minutes. During this period, pay attention to stirring, because the porridge is already very sticky, so as to avoid the yam like the paste pot becoming soft and glutinous.
Add the prepared medlar and rock sugar, cover and simmer for about 5 minutes. When the crystal sugar melts and the medlar becomes full and ripe, you can cook sweet and tender yam millet porridge.