Usually in ordinary breakfast shops.

Or try it yourself.

The practice is as follows

Recipe practice:

1. Put the rice in a large bowl, add water and knead it, then wash it and soak it in water for 30 minutes.

2. Wash the soaked rice again, drain the water and pour it into the pot. Add the right amount of water, the amount of water is about 2 times that of cooking. Cover the pot and press the switch to start cooking.

3. Soak the lean meat in bloodletting water, rinse it, cut it into shredded pork, add appropriate amount of salt, chicken essence 1/4 spoon, cooking wine and starch, mix well and marinate it for 10 minute.

4. Peel the preserved eggs and cut them into dices.

5. After the porridge is boiled, remove the lid and leave a gap to avoid splashing the pot. Cook for about 10 minutes, remove the lid and stir with a spoon from time to time.

6. In another cooking pot, pour a small amount of water, add shredded pork after boiling, disperse with chopsticks, and cook until the color is all lighter.

7. Rinse with warm water after taking out, remove floating foam and drain water.

8. Cook the porridge until the rice is completely cooked and the porridge water is sticky. Add shredded pork, preserved eggs, salt, chicken essence 1/4 tablespoons and cook for about 1 min. Stir constantly with a spoon, add sesame oil, stir well and serve.