1.

Put the small ballast (or large ballast) into the basin, wash it by hand with water and soak it for 3 ~ 5 hours (I usually soak it in the morning and come back to make porridge at night).

2.

Add water to the pot, and put the soaked small ballast (or big ballast) into it. There is more water than rice porridge (the stewing time is longer than rice porridge). After boiling, turn off the fire to make the surface of the ballast porridge bubble slightly, instead of stirring with the spoon attached to the bottom of the pot to avoid burning the pot. Keep trying until it is soft and rotten (the softer the better), and turn off the fire and stew for a few minutes.

3.

According to the advice of nutritionists, it is more beneficial for the human body to absorb the nutrients by putting only a handful (the amount pinched by thumb and forefinger) when cooking corn porridge.