Cooking Steps

1. 

   Step1:Prepare raw material

2. 

   Step2:First, clean the rice. Put it into a small bowl. Add 1 tbsp water, sesame oil and salt and stir. Soak for about 30 minutes.

3. 

   Step3: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.

4. 

   Step4:Add water to the pot. Bring to a boil over high heat. Blanch the shredded meat. Skim off the froth. Wait for the water to boil again for about 12 minutes. Remove the meat and drain.

5. 

   Step5:Add some water to the rice cooker and add the rice to cook the porridge. Pour in half the preserved eggs first, then the ginger shreds. Stir. After boiling again, change to low heat and cook for 20 minutes. Stir once every 5 minutes during this period. Avoid sticking the pot.

6. 

   Step6:Finally, pour the remaining half of the preserved egg into the pot. Continue to cook for 10 minutes. Mix in the appropriate amount of salt and shallots.