When the congee is cooked to a thicker consistency, then put the meat and eggs, the following is the specific method:

1. Polished round-grained rice, soaked in water for more than 2 hours;

2. Pour off the water of soaking rice, reintroduced into the water, boiled over high heat and then turned to low heat, stirred with a wooden spatula every two minutes, cooked into a thick congee;

3. Eggs peeled and cut into small dices, lean meat chopped with dots of salt, corn starch and soy sauce and mix well;

4.