main ingredient

rice

15g

preserved eggs

2

lean pork

9g

auxiliary material

salt

appropriate amount

chicken essence

1/2 spoon

cooking wine <

2. Wash the soaked rice again, drain the water, pour it into the pot, and add an appropriate amount of water, which is about twice as much as that when cooking. Cover the pot and press the switch to start cooking.

3. After the lean meat is soaked in bleeding water, it is rinsed clean, cut into shredded pork, added with proper amount of salt, 1/4 spoon of chicken essence, cooking wine and starch, and marinated for 1 minutes.

4. Peel the preserved eggs and cut them into cubes.

5. After the porridge is boiled, remove the pot cover and leave a gap to avoid splashing the pot. After boiling for about 1 minutes, remove the pot cover and stir it with a spoon from time to time.

6. In another pot, pour a small amount of water. After boiling, put the shredded pork in, disperse it with chopsticks, and cook until all the colors are light.

7. after taking out, rinse with warm water to remove the floating foam and drain the water.

8. Cook the porridge until the rice is completely cooked and the porridge water is thick, then add shredded pork, preserved eggs, appropriate amount of salt and 1/4 spoon of chicken essence, and cook for about 1 minute. Stir constantly with a spoon, add sesame oil, stir well and serve out.