Step 1

Wash the rice in advance and then soak with clean water for 30 minutes. Mix with 1/2 tablespoon of vegetable cooking oil or sesame oil. Set aside for 15 minutes. You can freeze the rice in the previous day.

Step 2

Bring the water to a boiling in a pot and then add the soaked rice. Heat until boiling again and slow down the fire and continue cooking for 30 minutes.

Step 3

If you want the rice to be well broken, stir the porridge during cooking in one direction in the last 5 minutes.

Step 4

Marinate pork slice with a small pinch of salt, pepper and cooking wine. Set aside.

Step 5

Sprinkle salt, white pepper and shredded ginger shreds.

Step 6

Add century eggs and continue cooking for 5 minutes over slow fire.

Step 7

Mix cornstarch with the pork slice. Turn up the fire and make the congee strongly boiling and then place the marinated pork slices. Turn off fire and stir the congee slightly. Let the pork to be cooked with the remaining heat of the congee. Then we get the tenderest meat.

Step 8

Serve with chopped Zha-cai and chopped scallions. You can also use fried shallot, toasted peanuts and kimchi as toppings.