1. Prepare all materials.

2. Cut the lean meat into pieces and marinate with salt, cooking wine, corn starch and oil for more than 1 hour.

3. Peel the preserved eggs and cut them into pieces

4. The ratio of rice to water is 1: 13, and the rice is soaked in water for more than half an hour.

5. Boil the rice and water in the casserole with high fire, and then turn to low heat to cook.

6. In the process of cooking porridge, stir it with a spoon for many times, on the one hand, to prevent the bottom of the pot from sticking to the pot, on the other hand, to make the porridge water sticky and smooth.

7. When the rice is cooked until it is thick, add preserved egg pieces and cook for 15 minutes.

8. Add shredded ginger

9. Then add the marinated lean slices.

10. Finally, add 1 tbsp olive oil, cook the lean meat until it is just cooked, and then turn off the heat.