Cooking Steps

1. 

   Step1:Wash rice and add 1 tbsp oil. Stir well. Soak for half an hour.

2. 

   Step2:Shred the lean meat. Dice the salted duck egg with preserved egg. Chop the chives and ginger for later use. The lean meat should be kneaded and pickled with cooking wine and salt for 15 minutes.

3. 

   Step3:Put the rice into the pot and boil it over a high fire with about six times more water until the porridge thickens.

4. 

   Step4:Add lean meat, half preserved eggs and half shallots. Add some chicken essence. I like salty mouth, so I add half salted duck egg. Start cooking for about 15 minutes.

5. 

   Step5:In 15 minutes, pour the remaining preserved eggs and chives into the pot and you will be out of the pot.