The method of cooking heavy porridge: soak it in water before cooking, put it in the refrigerator for about two or three hours, put a little baking soda powder when cooking, then add half of the fine dregs, stir frequently, add a little sticky corn dregs, and cook it well. Dabaozi, a northeast dialect, refers to large corn particles, which can be made into porridge, noodles and cakes, and is a special food in Northeast China. The ballast needs to be soaked in advance, so that it can fully absorb water and swell, and then porridge is cooked. After the pot is put in, it is boiled on a big fire and simmered on a small fire until it is soft.