Ingredients: a little rice, a little lean pork, a preserved egg, a little lettuce and a little leek (don't ask what the right amount is). Production method: Wash the rice with clear water and put it into the pot. Add a lot of water to the pot to boil, and the method of cooking porridge is more important, which will be discussed in detail later. Slice the lean pork and scrape it with starch. Because if you cook raw pork porridge directly, the pork will be very old and tasteless in the end. So grab it with starch first and then fry it in the oil pan. (Don't ask how many times) Stir-fry until it changes color, about 8% mature, spare (spare). Preserved eggs had better be solid, which is good. Cut into pieces for later use. Shred lettuce for later use. Cut shallots into chopped green onions for later use. Now specifically talk about how to cook the porridge bottom. It is very troublesome to cook rice until it tastes terrible. First of all, you need to cook rice with a big fire. Therefore, more water should be discharged from the beginning, and the best ratio is 1: 9. When all the rice grains are cooked, only half of the water in the pot remains. During this period, we must pay more attention not to reduce the fire, even if the pot is flooded. After the meal is cooked, turn the fire to a low heat and cook slowly. This process takes about two hours, and water should be properly added to the pot during this period, because the porridge will become thicker and thicker. Finally, the rice grains are basically rotten, and when the whole rice grains are not seen, the porridge bottom is basically good. At this time, if the porridge is very thick, you can add some boiling water and cook it again to make it thinner. This is to prepare for blanking. First put the preserved eggs in the porridge, cook for a while, then put the fried meat slices in when the pot is boiling, and keep rolling. Finally, put chopped green onion and shredded lettuce into the pot, add a little salt and turn off the heat. Be careful not to cook the meat for too long, because it is almost done. If the porridge is boiled, it will become completely cooked. If cooked for too long, it will get old and lose its flavor. Lettuce and leek can't be cooked for a long time, and they will have no taste if cooked for a long time. Be sure to stir the pot and turn off the fire. Salt should be moderate, not too salty, just a little taste. It will taste better if you add some pepper, which varies from person to person.