1. Fresh mulberry leaves should be carefully cleaned in advance. You can soak in baking soda for a while, control the water of mulberry leaves for later use, then peel a preserved egg and cut it into small pieces. If you don't like the taste of preserved eggs very much, you can only use half.

2, ham sausage shredded or diced, salted duck eggs can also be matched, diced, ginger peeled and shredded, garlic peeled and minced, after the ingredients are prepared, the wok is heated in advance;

3, add some cooking oil, first add ginger and garlic, stir-fry with low fire, put mulberry leaves in the pot, stir-fry with high fire quickly, and when they feel soft, take them out first, put them in a big bowl, and add water directly to the pot where mulberry leaves are fried without changing the pot;

4, almost 2 bowls, boil the water, add the cut preserved eggs and ham sausage, and cook for a few minutes. After the pot is boiled, you can see that the soup will be turbid. When it is slightly thicker, add some salt;

5, like chicken essence can put some, put the mulberry leaves fried in advance back into the pot and cook. The soup is ready and served in a bowl.