Cooking Steps

1. 

   Step1:Wash and shred the lean meat. The size is optional. Add a little salt, cooking wine, and a small spoon of vegetable oil and a little ginger. Mix for more than 30 minutes. Wash the rice. Put it in a bowl with water and a spoon of sesame oil. Let stand for more than 20 minutes.

2. 

   Step2:Peel the preserved egg and wash it. Add water and a little cooking wine to boil it. Boil it for another two or three minutes. Take out the cold water and cut it into small pieces for use. Cut the shallot, ginger slices or shredded ginger for use

3. 

   Step3:Take out the ginger in the shredded pork. Blanch the shredded pork with clear water until it is boiled. Pour out the water for boiling the meat. Add sufficient water again. Boil again. Add the ginger slices and half of the preserved eggs. Boil for three or four minutes in the boiling pot. Pay attention to remove the floating powder.

4. 

   Step4:Pour the rice and meat soup ingredients into the rice cooker. Pay attention to the amount of soup. Add boiling water if not enough. In order to hurry up, I will heat it for another 10 minutes. Change it to the porridge mode of 35 minutes. Add the other half of preserved eggs in the pot. Add some salt according to your taste. Mix well. Stew for 5 minutes. Sprinkle with scallion and a small pinch of white pepper, mix well. Stew for one minute. In a hurry, I use reheating mode to consume a little more water. At last, my porridge is a little thicker. You can adjust the water quantity and cooking time by yourself.