Half a cup of rice, a piece of corn, 100g lean meat, 100g Chinese cabbage, and a piece of ginger.

working methods

1. Cut the corn with a knife and cut the corn stalk into several sections; Slice or shred lean meat, grab it evenly with shredded ginger, salt, oil and corn flour, and marinate for half an hour; Clean the cabbage and chop it (chop it before putting it in the pot)

2. Marinate the washed rice with oil and salt for 10 minute, put it in a pot, add 5-6 bowls of water, and add corn stalks.

3. After the fire boils, turn to low heat and simmer for 30 minutes.

4. Add corn kernels and continue to simmer 10 minutes.

5. Stir repeatedly with a long-handled spoon until the porridge thickens.

6. Turn the fire, pour the marinated lean meat into the porridge and spread it out with a spoon.

7. Put the cabbage in the pot, don't cover it, and cook until the cabbage breaks.

8. Season with salt.