Rice	150 g
Preserved egg	2
Pork	90 g
Water	The right amount
Salt	The right amount
Chicken bouillon	1/4 spoon +1/4 spoon
Cooking wine	1/2 scoop
Starch	1/2 scoop
Sesame oil	1 teaspoon

1. Put the rice in a large bowl, add water to make it later, washed, soaked in water for 30 minutes
2. Wash the rice again soaked, drain water and pour into a saucepan, add the right amount of water, of water, about twice the usual cooking times. Cover with lid and press the switch to start cooking
3. Lean meat soaked bleed water, rinse again, cut the pork into 1/4 spoons, cooking salt, chicken, starch, marinated for 10 minutes after catching mix
4. Preserved eggs to peel, cut into cubes
5. Congee to boil the pot cover removed some leave a gap to avoid bashing the pot, Cook until rice water for 10 minutes or so after becoming open the lid from time to time with a spoon to stir
6. A separate skillet, pour a small amount of water, boiled and shredded pork into, using chopsticks, and cook until all color changing light
7. Drain and rinse with warm water after boiling, drain water
8. Gruel was cooked rice is completely cooked using rice water also heavy into pork, egg, salt, chicken 1/4 tablespoons, Cook for 1 minute, stirring constantly with a spoon, add sesame oil, ingredients you can dish out