One preserved egg, 3 bowls of soup, a little minced garlic, about 300 grams of amaranth, oil and salt.

working methods

1. Cut the roots of amaranth and wash it for later use.

2. Make preserved eggs into small pieces.

3. Heat the hot oil from the pot and saute the minced garlic, then put the preserved eggs in the pot, stir-fry them twice, pour all the clear soup into the pot, and put the amaranth into the pot to cook together after boiling.

4. Don't cook for too long. Season with salt before cooking.

skill

If there is no stock, you can use water instead, and add chicken essence before cooking.