Cooking Steps

1. 

   Step1:After slicing the tenderloin, cut it into shreds, and finally dice it.

2. 

   Step2:Prepare all the necessary raw materials. Marinate the meat with white pepper and cooking wine for about 15 minutes. Dice the preserved eggs. Peel and shred the ginger.

3. 

   Step3:Take out the inner pot from the stewing pot, put in the cleaned rice, and add 1000ml of water.

4. 

   Step4:Cover the pot. Boil the water over medium low heat. Turn the heat to low heat for 5 minutes.

5. 

   Step5:Put the inner pot into the braise pot. Add diced preserved eggs.

6. 

   Step6:Then pour in the marinated diced loin.

7. 

   Step7:Finally, add the sauce.

8. 

   Step8:Quickly cover the lid of the inner pot after stirring. Then close the lid of the stewing pot. Don't open it in the middle of the way. Open it again in about 12 hours. Season with salt before eating. Add 2 drops of sesame oil. Put the rest of the egg cubes into the congee. Sprinkle with Scallion at last.