Cooking Steps

1. 

   Step1:First, clean the rice. Put it into a small bowl. Add 1 tbsp water, sesame oil and salt and stir. Soak for about 30 minute

2. 

   Step2:Cut the ginger into thin shreds. Shred the chives. Dice the preserved eggs for later use. Shred the lean meat. Put it in a bowl. Stir in a little salt. Marinate for about 20 minutes. Pour water into the pot. Bring to a boil over high heat. Blanch the shredded pork. Skim the foam off the water. After the water boils again for about 12 minutes, pour in half the preserved eggs first, then the ginger shreds. Boil again for about 12 minutes. Pour in the soaked rice. Stir. After boiling again, change to low heat and cook for 40 minutes. Stir once every 5 minutes during this time. Avoid sticking the pot.

3. 

   Step3:Finally, pour in the remaining half of the preserved eggs. Continue to cook for 10 minutes. Add some salt and shallot. Then you can get out of the pot.