Prepare the required ingredients, wash amaranth, remove old roots, cut preserved eggs into small pieces, dice garlic, shred ginger, and soak Lycium barbarum in warm water in advance.

Add lard to the pot, add preserved eggs, stir-fry over low heat, add garlic and stir-fry shredded ginger until fragrant.

Add appropriate amount of boiling water and cook for three minutes. Add a little salt, chicken essence and pepper.

Put the amaranth in the pot, stir it with chopsticks to make it heated evenly, and then add the medlar.

Cook amaranth over medium heat for one minute, and pour some sesame oil on it when it is cooked.

You can put it on a plate.

Another way is to put amaranth preserved eggs in the soup;

Prepare ingredients. Bring the pot to the boil. After the water boils, add proper amount of salt and peanut oil.

Blanch the amaranth in the pot until it changes color (about 30 seconds).

Pour the blanched amaranth into a sieve, rinse with water for supercooling, and drain for later use.

Heat the pan to 6 minutes on high fire, pat garlic and ginger slices until fragrant, and then stir-fry diced meat for a while.

After adding clear soup, add 3 bowls of water (about 350 ml).

When the fire boils, it is ground into a big preserved egg.

Add blanched amaranth, boil again, and season with salt, chicken essence and sugar. Serve.

Take the plate out of the pot and tidy it up a little.

Preserved egg amaranth soup is a kind of salty soup, which belongs to the family menu. The main raw materials are amaranth and preserved eggs, which taste salty.