Congee with Preserved Egg and Pork

Wash White rice thoroughly until the water runs clear. Soak the washed White rice in 300g of Water for at least 30 minutes.

Slice Pork tenderloin into thin strips. Marinate the Pork tenderloin with 5g Shaoxing wine, 5g Light soy sauce, 1g White pepper, and 2g Salt. Set aside for 15 minutes.

Peel and thinly slice 15g Ginger. Chop 30g Scallions into 1cm pieces, separating the white and green parts.