1. Prepare ingredients.
2. The rice is washed clean.
3. Dice the preserved egg intestines, wash and chop the chives.
4. Fill the pot with water and bring it to a boil.
5. Add the washed rice and turn on a small fire for 5 minutes.
6. Put the tenderloin, peppercorns, and ginger slices in the pot for blanching.
7. After reusing clean water, cook 1 slice of ginger for 10 minutes.
8. Take out the tenderloin and tear it into silk along the lines.
9. The rice has been boiled until soft.
10. Put in shredded pork.
11. Put the preserved egg diced, salt, cover and cook for 5 minutes or 10 minutes.
12. The rice porridge is more transparent and sticky after being boiled.
13. Sprinkle with chopped chives and serve.
Tips:The tenderloin is blanched with peppercorns and ginger slices to remove fishy. Boil for a few minutes after the water is dropped, it can effectively increase the fragrance, and the final product is not fishy and very fragrant.
