Cooking Steps

1. 

   Step1:Wash pork tenderloin. Soak in water for more than 2 hours. Change water for three times to remove blood and smell.

2. 

   Step2:Cut the soaked pork tenderloin into 2 mm thin slices along the texture of the meat. The length shall not exceed 2cm.

3. 

   Step3:Add some salt, cooking wine, starch and ginger, mix well and marinate for more than 1 hour.

4. 

   Step4:Add water to the casserole. The amount of water is 710 times that of rice. Bring to a boil. Put in rice. Drop in a few drops of olive oil. Turn to a low heat and cook porridge slowly. Stir once every three or five minutes in the middle to prevent the paste pot. And make the porridge taste more smooth.

5. 

   Step5:Peel and clean the preserved egg, put it into the steamer and steam it for 5 minutes. It can remove the fishiness. It's better to cut when cutting. Steam the preserved eggs and let them cool and dice.

6. 

   Step6:Clean the shallot and cut it into 3mm pieces. Shred the ginger for later use.

7. 

   Step7:When the rice is thick, add the marinated pork tenderloin (ginger is picked out and thrown away). Peel the eggs and stir them with a spoon. Add shredded ginger, half shallot and a little pepper. Continue to simmer for 8-10 minutes.

8. 

   Step8:Add some salt, chicken essence, a few drops of sesame oil, put in shallot, mix well, and leave the pot.