Ingredients: chives, cooking wine, salt and sesame oil.

1. Wash rice and cook porridge as usual.

2. Marinate the lean meat with a spoonful of cooking wine 10 minute to remove the fishy smell.

3. Then put it in the pot and blanch it, and the meat will be cooked in seven or eight minutes. Take it out and cut it into cubes for use.

4. Cut the preserved eggs and steam them in the pot.

5. Cook the porridge until it is medium-cooked. Add preserved eggs, lean meat, onion, ginger and minced garlic, and stir-fry over low heat.

6. Until all the ingredients are cooked, add a few drops of sesame oil, a little salt and chopped green onion, and you can cook.