1. The old corn is peeled, the tender corn is sweet, and the old corn is fragrant.
2. Clean it up.
3. Use a wiper to make corn ballast.
4. Put in water and rub it a few times.
5. Use a strainer to remove the seed skins.
6. The fire boiled.
7. Skim the floating end.
8. Cook for more than 20 minutes on medium and low heat, stirring from time to time during the cooking process, to prevent the bottom of the pot from being mixed, and the porridge can be oily.
9. Plate.
