1. Cut pork into thin slices or shredded pork, add some cooking wine and starch and marinate for about 10 minutes.

2. Pour the leftovers into the pot, add a lot of water to boil with high fire, and then turn to medium heat for cooking.

3./kloc-within 0/0 minute, peel the preserved eggs and cut into pieces. Wash the vegetables and cut them into pieces.

4. Mix the chicken essence with a little water.

5. When the rice is cooked until it is thick, add ginger slices and cured pork, and then add chopped preserved eggs.

6. When the porridge is cooked to be very thick, add the chopped vegetables, add salt, chicken essence and pepper and mix well.

7. Sprinkle a little chopped green onion before eating.