Stick residue porridge, also known as corn porridge. Corn, in rural areas is called corn cob, or simply stick. The corn kernels are broken into crumbs called stick residue. Specific method is: the pot put the right amount of water, boil the water, and then the bowl of water mixed well with the stick residue (cornmeal) into the pot. Here should pay attention to, not put the dry stick residue (cornmeal) into the pot, so that the porridge is very easy to get lumps. First, put the cornmeal into a bigger bowl, add water and mix well with chopsticks to form a paste. After the jaggery (cornmeal) is put into the pot, cook it on medium heat, and when the porridge is about to boil, use a big spoon to stir it appropriately, so as to prevent the jaggery (cornmeal) from sticking to the bottom of the pot. Do not turn off the fire immediately after the pot opens, to make the stick residue porridge delicious, turn off the fire first, and then cook for a few minutes, this few minutes is to make the porridge more delicious. The porridge is cooked a little longer, the porridge will have a flavor. This is not enough, stick residue porridge really want to taste good, but also need to add a little lye, this lye that steamed buns with lye, so that the stick residue porridge flavor can really come out. Do stick residue porridge need to accumulate some experience, until the stick residue porridge can do not thin not thick and delicious.