How to make amaranth and preserved egg soup

When we were young, our mother was around and we thought cooking was easy. When we grew up and went out on our own, we found that cooking was really difficult. But eating out for a long time is really unhealthy. So, for yourself and your family, you should acquire cooking skills. Now let me teach you how to make Amaranth and Preserved Egg Soup.

1. Wash the amaranth and tear it into two parts by hand (put the roots back and the leaves back), peel and smash the garlic, peel the preserved eggs and crush them with the back of a knife. If you are particular, cut them into petals carefully (dip the blade in vinegar, the preserved eggs will not stick to the knife, dip it in vinegar once each time you cut the egg).

2.1 Turn to high heat and add amaranth, frying the roots first.

3.2 Put the oil in a pan and when it is 40% hot, pour in the garlic and stir-fry over medium heat.

4. Add the vegetable leaves and stir-fry evenly, then add the preserved eggs and cook until the amaranth is soft.

5. Add chicken broth and bring to a boil over medium heat. Add salt to taste and serve.

I have introduced to you the recipe of this Amaranth and Preserved Egg Soup. So when you are cooking, I would like to remind you to be careful in order to make delicious dishes!