1. Cut the pork into thin slices or shreds, add some cooking wine and starch and marinate for about 10 minutes. 2. Pour the leftover rice into the pot, add a lot of water, bring to a boil over high heat, then turn to medium heat and simmer for 10 minutes.

Inside, peel the preserved eggs and cut them into pieces. Wash the green vegetables and cut them into strips. 4. Mix the chicken essence with a little water. If you are using chicken powder, skip this step. 5. Cook the rice until it becomes thicker.

Add ginger slices and marinated pork, then add chopped preserved eggs 6. When the porridge is thick and thick, add chopped green vegetables, add salt, chicken essence, and pepper and stir evenly 7. Before eating

It tastes better with some chopped green onion.