The recipe for rice cooker preserved egg and lean meat porridge is as follows: Tools/raw materials: rice, water, sesame oil, lean meat, cooking wine, corn starch, salt, ginger, chives, preserved eggs, pot, rice cooker.

1. Wash the rice, add appropriate amount of water and sesame oil, and soak for about half an hour.

2. Cut the lean meat into small cubes, add cooking wine, corn starch, a little salt and cooking oil and marinate for ten minutes.

3. Peel the ginger and cut into thin strips, chop the chives into finely chopped green onions, and cut the preserved eggs into small dices for later use.

4. Add an appropriate amount of water to the pot and bring to a boil. Add the marinated lean meat and bring to a boil. Remove the foam, then add half of the preserved eggs and shredded ginger and cook for about two minutes.

5. Pour the soaked rice, cooked preserved eggs, lean meat and soup into the rice cooker, and add water to the position where the rice cooker normally cooks porridge.

6. Select the porridge cooking function, then add the other half of the preserved eggs and an appropriate amount of salt, stir evenly, cover the pot and simmer for five minutes, then sprinkle in the chopped green onion.