Cut the preserved eggs into granules for later use.

2.

Put water in the pot and bring it to a boil.

3.

After the water is boiled, pour in the rice and continue to cook. Add mustard tuber powder and preserved eggs, stir while cooking to prevent sticking to the pot.

4.

After the porridge is boiled, add proper amount of cooking oil, salt, monosodium glutamate, pepper and chopped green onion and mix well.

It is best to cook it into a sticky paste, and remember to stir it constantly when cooking, otherwise it will easily stick to the pot.