1. Finely chop the preserved eggs, chop the green onions, beat the eggs into egg liquid, wash the meat slices and set aside.
2. Marinate the meat slices with salt, cooking wine, and water starch for about 10 minutes (basic taste, starch will not get old), then throw it in a pot of boiling water and cook until the color changes and pick up for later use.
3. Put the leftover rice in the soup pot, then add water, about 6:1 (if you like to drink thick, you can put more rice, such as 4:1), after the high heat is boiled, slowly cook for 20 minutes on a low fire. If the rice has caked, crush it with a spoon.
4. After 20 minutes, the rice turns into porridge. Put the pork slices and the preserved eggs down first, then cook for 1 minute on high heat, then pour the egg mixture down, stir evenly and turn off the heat. After serving, add a little salt and white pepper to taste, then add pork floss, fritters and chopped green onion.
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