1. Pour cold rice into the pot and turn on the fire.
2. When simmering, peel the preserved eggs and chop them for later use.
3. The black pepper sausage is also cut into small pieces.
4. When the rice soup is completely boiling, turn to medium-low heat and simmer until the rice grains are rotten.
5. Then add the diced preserved eggs and sausage, and sprinkle with a little freshly ground pepper and salt.
6. Stir well and continue to simmer for about 10 minutes on low heat.
7. "The plan for a year lies in the spring, and hard grain rice is the key"
Tips:During the stewing process, warm water can be added to adjust the consistency.
