1, raw materials: 150g rice, 100g pork tenderloin, 2 eggs, water, 2 green onions, 1 small piece of ginger, 1 tbsp cooking wine, 1 tbsp soy sauce, salt, chicken broth, sesame oil, cornstarch.

2, the rice washed and drained, add sesame oil, stir well and put aside, soak for 15-30 minutes;

3, scallions washed and chopped, ginger peeled and cut into thin julienne;

4, peeled eggs, washed, cut into small pieces;

5, the pot was first poured into the sesame oil-soaked rice, and then poured into the water, and finally poured in the ginger, high heat to boil, and then change to Small fire cook 20 minutes, during every 5 minutes with a spoon in the same direction to stir once, so as not to stick to the bottom of the pot;

6, the tenderloin first cut into slices, and then shredded, put into a bowl, add cooking wine, soy sauce, salt, stir to marinate for 10 minutes or so, sprinkled with cornstarch marinade (do not rush to mix, and so on down to the pot before mixing the best);

7, when the congee cooks to the rice is completely cooked through, congee water When also relatively thick, put the eggs, continue to cook for 10 minutes;

8, and then the marinated shredded pork tenderloin stirred well, poured into the congee;

9, seasoned salt - chicken essence, and with a spoon constantly stirring;

10, pour in sesame oil and stirring; sprinkle chopped scallions can be served out of the meal.