Ingredients
150 grams of rice, 150 grams of pork loin, 150 grams of preserved egg, 1 lard, 1 spoon of sesame oil, 1 spoon of salt, 1 small spoon of chives, 4 ginger slices, 3 pieces of cooking wine, 1 spoon of cooking wine
p>Steps
1. Wash the rice and soak it in water for 30 minutes.
2. Pour away the soaked water, add water according to 1:7, one part rice to seven parts water, put it on the stove and bring to a boil over high heat.
3. After boiling, skim off the foam. At this time, the rice water is separated. Reduce the heat to low and simmer for 30 minutes, paying attention to stirring.
4. Cut the tenderloin into thin slices, add salt, cooking wine, ginger, and scallions, marinate for 20 minutes, and leave one scallion for final sprinkling.
5. Peel and wash a preserved egg and cut it into small cubes.
6. When the rice grains are boiled, the rice water merges into one, and the porridge is ready.
7. Remove the onion and ginger and put the meat slices in.
8. Cook for 3 minutes until all the meat slices turn white.
9. Add preserved eggs and continue cooking for 2 minutes.
10. Start seasoning and add a small spoonful of salt.
11. Add a spoonful of lard and stir.
12. Add 1 tsp of sesame oil, it is salty and fragrant.