Cooking Steps

1. 

   Step1:Wash the rice, add a tablespoon of cooking oil and a tablespoon of salt, stir and marinate for 20 minutes.

2. 

   Step2:Slice pork tenderloin and marinate with wine and salt for 15 minutes.

3. 

   Step3:The way to remove the fishy smell of preserved egg is to boil it with water in the pot. Add some salt and white vinegar. Wash the preserved egg and roll it in boiling water for a few times. Take it out and peel it and cut it into small pieces.

4. 

   Step4:Slice ginger. Slice shallots.

5. 

   Step5:In the casserole, pour two bowls of cold water into the casserole and bring to a boil, then turn to high heat. Pour in the marinated pork tenderloin and ginger slices.

6. 

   Step6:When the water boils again, pour in the salted rice and half the preserved eggs. (pour in half of the preserved eggs first to make the taste of preserved eggs and rice more delicious.) boil for about 10 minutes and the rice will bloom.

7. 

   Step7:Turn the heat to add the remaining preserved eggs and half of the scallion. Stir with a spoon to prevent it from touching the pot. Cook for about 10 minutes. Stir constantly. Finally, add some chicken essence and monosodium glutamate to make it fresh, then you can turn off the heat and start eating. (when salting rice, it's already salted to taste. There's no need to add salt. Please consider the details yourself.

8. 

   Step8:Finished product. Delicious congee with preserved egg and lean meat. Good appetite.