Cooking Steps

1. 

   Step1:Rinse pearl rice. Soak in water and 1 drop of oil for half an hou

2. 

   Step2:Slice the lean meat and put it in a bowl. Add a little oil, cooking wine, soy sauce, salt and shredded ginger, stir and marinate for a while (about 10 minutes

3. 

   Step3:Shell the preserved egg. Cut into small pieces. Wash the chives. Cut into small piece

4. 

   Step4:Connect the casserole with proper amount of water. Preheat it in a small heat. Add rice. Boil it in a medium high heat. Turn it to a small heat and cook it slowly until the rice blooms and becomes sticky. Put the cured lean meat and preserved eggs together into the hot congee. Boil it in a high heat. Turn off the heat for 5 minutes. Use the remaining heat to stew the meat

5. 

   Step5:Add in the oil and salt to taste. Sprinkle some chives and it's edible.