Cooking Steps

1. 

   Step1:Wash the rice and mix in 1 tablespoon salad oil. Shred pork tenderloin. Rinse with water and dry. Put white pepper, cooking wine, salt and starch in the shredded meat, mix well and marinate. Cut ginger into shreds. Cut shallot into powder. Remove the shell of preserved egg, wash and dice.

2. 

   Step2:Put water in the small pot to boil. Put in pork loin. Use chopsticks to scatter until the meat turns white and fish out.

3. 

   Step3:Put water in the casserole. The ratio of water to rice is about four to one. Put rice in water after boiling. Turn to medium low heat and cook for 40 minutes until rice blooms and rice porridge is thick. Put shredded ginger, diced preserved egg, shredded meat and salt into the pot and cook for 10 minutes. Keep stirring in the middle to avoid sticking to the bottom of the pot. Ten minutes later, stir the shallot powder evenly.