Cooking Steps

1. 

   Step1:Clean the ric

2. 

   Step2:Add 2000g clear water to the casserole. Heat to boi

3. 

   Step3:Sliced tenderloi

4. 

   Step4:Marinate the shredded meat with starch, cooking wine and salt for 15 minutes (the salt can be put a little more. This can stimulate the fresh and fragrant meat

5. 

   Step5:Boil the water in the pot and put it into the rice. Stir it with a spoon in the same direction to prevent the rice from sticking to the bottom of the pot. Then cover the pot and boil it

6. 

   Step6:Turn the small heat for about 10 minutes after boiling. Pour one or two drops of cooking oil into the pancakes. The color of the pancakes will be brighter and the taste will be smoother

7. 

   Step7:Take advantage of the porridge time to peel the eggs and make them into little one

8. 

   Step8:Shredded ginge

9. 

   Step9:Cut chives into small circle

10. 

    Step10:The porridge should be stirred in one direction during the cooking process. Check that the rice grains should be soft and rotten in about 20 minutes, and the porridge will become thick

11. 

    Step11:Sprinkle a small amount of pepper on the shredded meat and mix wel

12. 

    Step12:Put the shredded pork, ginger and scallion into the congee and quickly spread them to make the shredded pork blanched

13. 

    Step13:Pour the diced eggs into the porridge. Stir them with a spoon in one direction. Then turn the heat to medium and boil them again

14. 

    Step14:Keep the heat down for another three or four minutes after boilin

15. 

    Step15:Well, I can't wait to put the delicious congee of preserved egg and lean meat in the bowl