Ingredients: rice 150g, lean meat 100g, peanut oil 5ml, preserved egg 1 piece, ginger 10g, onion 10g, cooking wine 5ml, starch 1g, salt 3g, and white pepper.

Tools: basin, kitchen knife, chopping board, bowl, drain basket, casserole.

1. Taomi, put it in a casserole. Add 1800ml of drinking water and 5ml of peanut oil according to the ratio of 1: 12. After the fire boils, turn to low heat and cook slowly for 30 minutes.

2. Peel and wash the preserved eggs and cut them into diced, chopped green onion and shredded ginger.

3. Wash the lean meat, cut it into diced meat, put it in a bowl, add 5ml of cooking wine, starch 1g, salt 1g, 5g of ginger and 5g of onion, mix well and marinate for 20min.

4. When the rice is cooked until the rice grains bloom and the rice grains are mixed with water, the smooth, fragrant and soft porridge bottom is cooked. At this time, add the shredded ginger 10g and the marinated diced meat, and stir evenly clockwise.

5. Cook until the diced meat changes color and the rice porridge becomes sticky. Add the diced preserved eggs, add 2g of salt and 0.5g of white pepper and stir evenly with a spoon. Then simmer for 2 minutes and turn off the heat. Fresh meat, shredded preserved eggs and lean porridge are cooked.