Cooking Steps

1. 

   Step1:Dice the lean meat. Marinate it in a fresh-keeping box with a little salt. Then marinate it in the refrigerator overnigh

2. 

   Step2:Wash the rice and prepare it. Wash the coriander and cut it into sections

3. 

   Step3:Put some water in the pot. After boiling, put the marinated diced meat. Skim off the froth. When the diced meat is completely discolored and ripe, remove the diced meat for use

4. 

   Step4:Put the washed rice into the pot and cook the porridge. While cooking the porridge, tear the cooked diced meat into thin shreds by hand. Set asid

5. 

   Step5:Peel two preserved eggs. Cut them into larger pieces. It's almost the same if one preserved egg is cut into eight pieces

6. 

   Step6:Put shredded meat into the porridge when it's ready to be cooked in June and July. Put in the amount of a preserved egg. Continue cooking. If you think the taste of the porridge is a little light, you can add a little salt

7. 

   Step7:Put another preserved egg into the porridge when it is ready. Sprinkle it with the sliced parsley