To make preserved egg and lean meat porridge, first soak the rice in sesame oil and water for a while, so that the rice is easier to blossom and thicker. Marinate the shredded meat with starch, soy sauce and salt for a while, boil it for about 60 minutes, and then pour the preserved eggs and shredded meat into the pot. Put the preserved eggs into the pot twice. The first time early, stir well, and boil for 10 minutes. Drop a few drops of sesame oil before cooking.
 1、 The steps and tips of authentic preserved egg and lean meat porridge
 Steps of egg lean meat porridge
 1. First wash the rice, then pour a little oil, add a little salt, stir it evenly by hand, let it stand for half an hour, and then pour it into the rice cooker.
 2. Clean the pork, cut it into shreds, pour in soy sauce, add salt, add starch, grasp it well, and then marinate it.
 3. Peel off the shell of the preserved egg, cut it into small pieces, and boil it for about 60 minutes. Pour in the preserved egg and shredded meat, stir well, and boil it for another 10 minutes. Drop a few drops of sesame oil before leaving the pot.
 Tips for Preserved Egg and Pork Congee
 1. Soak rice in water and sesame oil before cooking it. When cooking, rice grains are easier to blossom, and the consistency of porridge is better.
 2. Pour preserved eggs twice. The preserved eggs added for the first time are used to boil preserved eggs to make them taste better in porridge. Pour preserved eggs for the second time to improve the taste of porridge.
 3. Boil preserved eggs in a pot for three minutes, remove them and put them into cold water to cool. The processed preserved eggs will not stick to the knife when cutting.