Cooking Steps

1. 

   Step1:Cut off the roots of spinach. Clean it. Peel the preserved eggs and cut them into small pieces. Shred the lean meat. Peel the carrots and slice them. Clean the mushrooms and cut them into four parts. Cut the ginger and garli

2. 

   Step2:Hot pot. Stir fry ginger and garlic in low heat under cold oil

3. 

   Step3:Add the preserved egg and lean meat and stir fry until the lean meat changes color

4. 

   Step4:Stir fry carrot slices and mushroom for half a minute

5. 

   Step5:Add 3 bowls of clear water (it's better if there's high soup. If not, it's also good to put the clear water directly). After boiling in high heat, turn the low heat to boil for 10 minutes

6. 

   Step6:While boiling the soup, open another pot. Put the spinach in the water and scald until the spinach changes color. Take out the water and rinse with cold water and drain the water

7. 

   Step7:Put the spinach in the soup pot. Boil it

8. 

   Step8:Seasoning with salt is OK. The soup is fresh. The dish is sweet. It's delicious.