One of my favorite dish that my dad makes.
This bag of eight treasure porridge have been sitting in my pantry since my last trip to Beijing. Time to serve it up!
Lotus roots seems like a good combination! Bring up to a boil, then on low heat, simmer for about an hour. Stir occasionally.
Add in light soy sauce to taste. I love to have porridge with a can of braised peanuts and sour pickled mustard.