1. Wash an appropriate amount of rice, soak in cold water for half an hour to let the rice expand
2. Put enough water in the pot, bring to a boil on high heat, put in the soaked rice grains, boil on high heat while stirring, then cover the pot, turn to a simmer and simmer, put chopsticks between the lid and the edge of the pot to prevent water from overflowing ,
3. Stir every few minutes during the cooking period to prevent the bottom from getting muddy. Stirring can also make the porridge thicker.
4. The lean meat is soaked in bleeding water, rinsed and shredded, added with a little salt and cooking wine, a little starch, and marinated for 15 minutes.
5. Put a small amount of water in the pot to boil, boil, put the shredded pork into the pot, cook until all the color changes and remove
6. Blanch the shredded pork, take out warm water, rinse, drain and set aside, cut the preserved eggs into small cubes for later use.
7. Boil for about 40 minutes. After the rice flower porridge becomes thick, add the shredded pork and continue to cook for about 10 minutes.
8. Add preserved eggs and cook for another five minutes,
9. One minute before turning off the heat, add salt to taste,
