1. Take an appropriate amount of rice, wash it, and put it in a boiling pot, add enough water to start cooking
2. Take an appropriate amount of peas and put them in a container, wash them, and soak them to soften
3. Cut the pork tenderloin into shredded meat and put it in a bowl, add appropriate amount of salt, starch, cooking wine, white pepper, chicken essence, stir evenly and marinate for about 20 minutes
4. Peel the scallion and clean it, take a section and cut into chopped green onions
5. Peel off the shell of the preserved egg, rinse and cut into small pieces for later use
6. Take an appropriate amount of wooden fish flower, chop it with a knife and prepare
7. After the water in the boiling pot boils, skim the scum
8. Add the soaked peas and continue cooking
9. Cook until the soup is thick and the rice is cooked through, add the marinated lean meat porridge and gently stir with chopsticks
10. Add appropriate amount of salt to taste, add katsuobushi and preserved egg cubes
11. Stir evenly to turn off the heat
12. After turning off the heat, add a few drops of sesame oil, sprinkle in the chopped green onion and stir evenly to get out of the pot
13. Put it into a bowl, the finished product!
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