How to make Northeastern ballast strips:\x0d\The first step is to peel the good corn (not moldy), remove the navel and grind it into large round kernels. You can also buy ready-made corn crumbs, but the navel embryo must be removed. \x0d\The second step is to soak the corn crumbs in water and ferment naturally. Generally, it takes about three to five days in summer, and it takes longer when the weather is cool. Soak the corn until it has a sour taste and can be crushed with a pinch. The fermentation is complete. Take out the corn crumbs, wash them and dry them. It should not be too dry, just not dripping.\x0d\The third step is to ferment the rice. Use a roller to crush the jade ball into a batter. If you don't have a roller, you can grind it with a crutch, or use an electric pulper, which saves effort. After processing into batter, put it into a bed of ballast strips, press the strips into a pot of boiling water, cook for two or three minutes and immediately take it out and put it in cold water. \x0d\The fourth step is to adjust the soup according to your taste. After adjusting the soup, take out the shards and put them in, then you can eat. Very smooth, tough and delicious, with a sweet and sour taste.