The liquid in the candle solidified instantly.

The candle stood steadily on the table, with a warm yellow flame burning fiercely, and occasionally there was a "crackling" sound of the flame jumping.

"Go outside and light up the coal stove. I'll cook it myself. I'm afraid you won't be able to make the food I want and it will be a waste of food."

"Listen to my wife. I'll go light the fire."

Ruan Xiaotang rolled up his sleeves and went out of the room.

He picked up the newly bought, shiny kitchen knife and took out a half-pound piece of pork tenderloin from the space.

Wash it clean, place it on a chopping board, press the tenderloin tightly with your left hand, hold the knife in your right hand, and cut it into evenly thin slices.

Stack the slices tightly and spread them flat on a chopping board, then cut them into thin strips, put them in a medium bowl, sprinkle with appropriate amount of salt to increase the base flavor, add a spoonful of sweet potato starch, stir well, and set aside.

Take out the soaked preserved eggs from a porcelain basin filled with hot water.

(The preserved eggs processed in this way are easier to peel and cut without sticking to the knife.)

Cut the peeled preserved eggs into small pieces.

Pinch off the head and tail of a scallion, cut into small pieces and set aside.

Heat the pan with cold oil, add the chopped preserved egg first, and stir quickly in the bottom of the pan.

(Stir-fry the preserved eggs to remove the fishy smell and make the porridge taste more delicious.)

Then add an appropriate amount of clean water, add the washed white rice when the water boils, and stir the rice grains with a spoon.

Stir the pot every few minutes.

When the rice grains turn from white to transparent and swell, and the soup becomes thick, add the shredded pork.

Add the shredded meat in batches, stirring with a spoon to ensure that it is heated evenly and does not stick.

Wait until the shredded meat changes color and becomes cooked.

Finally, sprinkle with chopped green onions.

The fragrant preserved egg and lean meat porridge is ready