Needed.

Preparation materials:

150g rice, 50g pork tenderloin, 2 preserved eggs, ginger, chives, coriander, starch, light soy sauce, lemon juice, corn oil, salt, kelp powder, white pepper, 1650ml of water

Method:

1. The next night, wash 150g of rice, put it into a fresh-keeping bag and put it in the freezer of the refrigerator.

2. Cut a small piece of pork tenderloin into shreds about 4cm long, put it in a crisper, pour a little light soy sauce, a few drops of lemon juice, a little salt, white pepper and corn oil. Mix well with a little water starch, cover and refrigerate.

3. Peel two preserved eggs, wash and cut them into small dices, cut two thin slices of ginger into thin strips, put them in a crisper and keep them in the refrigerator.

4. The next morning, fill a casserole with half a pot of water and bring to a boil over high heat, then add the frozen rice. After boiling, turn to medium-low heat, stir with a spoon from time to time to avoid burning the bottom, and keep it slightly Boil for about ten minutes, until the rice grains bloom and become sticky, and the smooth porridge base is ready. At this time, turn to the lowest heat.

5. Take out the ingredients prepared last night from the refrigerator. Put the shredded ginger in the porridge pot and break it up. Then use a little water to break up the shredded meat. Use chopsticks to pick up some shredded meat and put it in the pot. Quickly cut out the meat shreds one by one, and gradually remove all the shredded meat.

6. Then add the preserved egg cubes, stir evenly with a spoon, season with appropriate amount of salt, kombu powder and a little white pepper, and cook for a minute or two.

7. Sprinkle with chopped chives and coriander, turn off the heat, and serve in a bowl.