Rinse White Rice thoroughly under cold water until the water runs clear. Drain and set aside.
2
Slice Pork Loin into thin strips, then shred into fine pieces. In a bowl, marinate the shredded Pork Loin with 15g Light Soy Sauce, Shaoxing Wine, 2g White Pepper, and Cornstarch. Mix well and set aside for 15 minutes.
3
Carefully peel Preserved Eggs. Rinse them under cold water to remove any residue. Cut each Preserved Egg into small, even cubes.
