Appropriate amount of salt, chicken essence 1/2 tablespoons of cooking wine 1/2 tablespoons of starch 1/2 tablespoons of sesame oil 1 spoonful of water.

Step 1. Put the rice in a big bowl, add water and knead it, then wash it and soak it in water for 30 minutes.

2. 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 lid, press the switch and 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.

4. Peel the preserved eggs and cut them into dices.

5. After the porridge is boiled, remove the lid and leave a gap to avoid dropping 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, spread it out with chopsticks, and cook until the color is all lighter.

7. Rinse with warm water after taking out, remove floating foam and drain water.

8. Cook the porridge until the rice is completely cooked and the porridge water is sticky. Add shredded pork, preserved eggs, salt, chicken essence 1/4 tablespoons, and cook for about 1 minute. Stir constantly with a spoon, add sesame oil, stir well and serve.