2. Marinate the rice for more than half an hour;
3. Boil the refined tenderloin until it smells like blood, remove and wash the floating foam, and control the water for later use;
4. Pour the salted rice into the casserole and add enough water at one time. Personally, I am used to adding 7 times of water (according to the consistency of my favorite finished porridge) and putting tenderloin together; Boil all the ingredients in the casserole with high fire (it needs to be stirred moderately when cooking, so that the hot air between the rice grains will not be burnt, and then the bottom of the pot will be avoided);
5. After the casserole is boiled and stirred, turn to slow fire and cover the pot to continue cooking. Take out the tenderloin after about 1 hour;
6. Tear the cold tenderloin into shredded pork along the grain, marinate it with salt and a little pepper for about half an hour, add it to porridge and cook it together, and add shredded ginger;
7. Peel the preserved eggs, cut them into small pieces and cook them together in porridge. After about 10 minutes, season the porridge (add some salt and pepper).
8. Prepare chopped green onion, burn it with a little boiled oil to "stir" the onion fragrance, sprinkle it on porridge, and then order a few drops of homemade soy sauce or soy sauce to eat.
Share with you a detailed method of preserved egg lean porridge seen on bean fruit. You can try this porridge again according to this step and your own practice.