1, soaking: soak the rice in cold water for half an hour before cooking porridge to make the rice grains swell. 2, boiling water under the pot: boiling water under the pot will not have the phenomenon of cold water porridge paste, and it saves time than cold water porridge. 3, heating: first boil with a large fire, and then turn to a small fire, that is, simmer for about 30 minutes. Don't underestimate the change of fire, the fragrance of porridge is emitted from it! 4. Stirring: The trick is: stir the boiling water several times when it is put into the pot, cover the pot and simmer for 20 minutes, and then continue stirring for about 10 minute until it is crisp and thick. 5. Oil: Add a little salad oil after the porridge is changed to slow fire 10 minutes, and you will find that not only the porridge is bright in color, but also the entrance is fresh and smooth. 6, the bottom of the pot and the ingredients are cooked separately: the bottom of the porridge is the bottom of the porridge, and the ingredients are ingredients. Cook separately, simmer, and finally put a piece for a while, never exceeding 10 minute. The porridge cooked in this way is clear and not turbid, and the cooked food has no peculiar smell. Especially when the accessories are seafood and seafood, the porridge bottom should be separated from the accessories.