1. The fine dregs of fresh corn. (The most assured from my hometown)
2. After the water in the pot is boiled, evenly slip the corn dregs into the pot, and stir with a spoon while slipping.
3. Adjust to medium heat, add 1 g of edible alkali, and simmer for about 30 minutes.
4. Scoop it up with a spoon and turn off the heat when the porridge becomes thick and not watery.
5. Scoop it into a bowl, let it dry for a while, and match it with hot and sour shredded white radish (other cold dishes are also available, but this is the collocation that my hometown has always used).
Tips:When cooking porridge, control the heat. Stir constantly with a spoon to avoid sticking to the pan and burning.
