1. Cut lean meat into small pieces and salt it
2. Cut the preserved egg into small pieces and apply some oil with the knife so that the cut preserved egg will not always be stained with the knife
3. Cook the rice porridge first. Those who like thin pots can use a little more water and cook the porridge according to the normal cooking mode.
4. The porridge is cooked, heat it on the heat, put the preserved eggs in first, and bring to the boil
5. Then add the lean meat to the pot and continue to boil. Remember to stir with a heat-resistant spoon to prevent the bottom from sticking to the pot. Stir the meat to spread it out. Add salt and chicken essence to taste
6. After the porridge is boiled, add lettuce and add some vegetable oil
7. Use chopsticks to help mix the lettuce into the porridge
8. Turn off the heat before starting the pan and add a few drops of sesame oil to serve it
