Rice, 150g, about two thirds of small bowl; Preserved eggs, 3; Lean meat, 150g, about 1-2cm thick, 7-8cm square, depending on personal taste; Sesame oil, 3g, about 1/2 tablespoons; Salt, 5 grams, about a tablespoon; Clear water, ginger, chives, celery, a little; Please note that the above raw materials are calculated according to the food intake of two ordinary adults. Please add or subtract rice 1 according to the number of people or personal taste. Wash the rice first, put it in a small bowl, add 1 tablespoon of water, sesame oil and salt, and stir and soak for about 30 minutes. 2. Cut ginger into filaments, chop onions and dice preserved eggs for later use. 3. Cut the lean meat into filaments, put it in a bowl, add a little salt, stir and marinate for about 20 minutes. 4. Pour water into the pot, bring it to a boil, add shredded pork and skim off the floating foam on the water surface. 5. Boil the water again for about 1-2 minutes, then pour in half a preserved egg, and then add the shredded ginger. 6. Cook for about 1-2 minutes, then pour in the soaked rice and stir. 7. After boiling again, turn to low heat and cook for 40 minutes, stirring every 5 minutes to avoid sticking to the pot. 8. Finally, pour the remaining half of the preserved eggs, continue to cook for 10 minute, add appropriate amount of salt and chives, and serve.