Ingredients: rice 150g, 2 preserved eggs, 90g lean pork, appropriate amount of water and salt, chicken essence 1/4 spoon, cooking wine 1/2 spoon, starch 1/2 spoon, sesame oil 65438+ sesame oil.
Practice? ：
First put the rice in a big bowl, add water and knead it, then wash it and soak it in water for 30 minutes.
Second, wash the soaked rice again, drain the water and pour it into the pot. Add the right amount of water, the amount of water is about 2 times that of cooking. Cover the pot and press the switch to start cooking.
3. Soak the lean meat in bloodletting water, rinse it, cut it into shredded pork, add appropriate amount of salt, chicken essence 1/4 spoon, cooking wine and starch, mix well and marinate it for 10 minute.
Fourth, the preserved eggs are peeled and cut into small squares.
5. After the porridge is boiled, remove the lid and leave some gaps to avoid flipping the pot. Cook for about 10 minutes, remove the lid and stir with a spoon from time to time.
6. In another cooking pot, pour a small amount of water, add shredded pork after boiling, disperse with chopsticks, and cook until the color is all lighter.
Seven, after fishing out, rinse with warm water to remove floating foam and drain water.
Eight, porridge is cooked until the rice is completely cooked and the porridge water is sticky. Then add shredded pork, preserved eggs, proper amount of salt and chicken essence 1/4 spoon, and cook for about 1 minute. Stir constantly with a spoon, add sesame oil, stir well and serve.