Cooking Steps

1. 

   Step1:Wash 100g of rice. Add 10g of salad oil, 5g of salt and fresh water. Soak for 30 minute

2. 

   Step2:Shred the loin. Mix with a small amount of cooking wine, white pepper, sugar and salt to taste (it's better to put them in the refrigerator for 10 hours in advance overnight)

3. 

   Step3:In a casserole, add eight full portions of water and bring to a boil. After one egg is chopped, put half of it and rice into the casserole and cook together. After boiling, turn to a mild heat and cook for another 40 minutes

4. 

   Step4:When the porridge is soft and thick, put the remaining preserved eggs into the porridge

5. 

   Step5:Add marinated shredded meat. Cook for another half an hour. Add shredded ginger or coriander to taste when leaving the pot