1. Rinse lean pork; Blanch in boiling water for 30 seconds so as to drain the fat and blood; Remove and immediately rinse in running water for a while; Pat dry; Marinate in seasoning (1) for 4 hours.
2. Rinse rice; Marinate in seasoning (2) for a while.
3. Arrange a steaming rack into a deep wok; Arrange a plate with the lean pork on the steaming rack; Pour water into the wok till covering the steaming rack; Cover the wok with a lid; Steam over a high heat for 30 minutes; Turn off the heat; Cool at room temperature; Shred.
4. Shell and dice preserved eggs; Rinse and dice spring onion.
5. Add rice and 1.2L water to a pot; Bring to the boil over a high heat; Add 1t oil; Turn to a medium heat after 2 minutes; Cook over a medium heat for 75 minutes to be congee base.
6. Add the shredded pork and diced preserved eggs to the congee base; Bring to the boil over a high heat; Flavor with seasoning(3); Stir well; Sprinkle with diced spring onions. Ready to serve.
COOKING TIPS:
After the congee has been cooking for 30 minutes, it is important to stir it constantly to prevent burning and sticking to the pot.
