2, amaranth pick the tender leaves at the top, and discard the old hard stems; Peel and shred ginger; Peel garlic and cut it in half; Dice preserved eggs for later use, wash the selected amaranth with plenty of cold water, blanch it in boiling water for 30 seconds, take it out and drain it for later use, add a little oil to a wok and heat it to 60%, add garlic cloves and shredded ginger to fry until fragrant, add broth to boil, add preserved eggs and diced amaranth to taste, and pour the cooked broth into the blanched amaranth.