Ballast porridge

Large corn particles are commonly called big scorpions in Northeast China. The ballast needs to be soaked in advance to make it fully absorb water and swell, then the porridge is cooked. After the pot is put into the pot, it is boiled with a big fire and simmered slowly until it is soft. When soaking the ballast, some kidney beans are added for co-soaking, and the cooked porridge has a unique flavor. No alkali is added. Although it saves time, it will destroy nutrition.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)