Pork and preserved egg congee

Rinse the Jasmine rice thoroughly under cold water until the water runs clear. Place the rinsed Jasmine rice in a bowl, cover with fresh water, and let it soak for at least 30 minutes.

Slice the lean pork loin into very thin strips, approximately 3-4 cm long. In a bowl, combine the sliced lean pork loin with Shaoxing wine, cornstarch, 2 grams of salt, and 1 gram of white pepper. Mix well and set aside to marinate for 15 minutes.

Peel the Preserved eggs, rinse them under cold water, and then dice them into small, uniform cubes.