Cooking Steps

1. 

   Step1:Remove amaranth and wash. Cut pine egg and garlic. Prepare ingredient

2. 

   Step2:In the oil pan, stir fry the eggs and garlic powder over medium heat. Put the garlic powder in half and put the other half out of the pan. Add 1 / 3 thick soup treasure after stir frying. If you like it, you can add 1 / 2 or all of it. The position of the spatula tip is thick soup treasure. This preserved egg is yellow. You can't tell it foolishl

3. 

   Step3:Add a bowl of water. Boil over high heat. Bring to a boil until the soup is milky white. Melt the thick soup treasure. Because the thick soup treasure has salt. Add salt to adjust the saltiness according to your taste.

4. 

   Step4:Stew in amaranth. Adjust the medium heat. Avoid too much heat. Drain the soup

5. 

   Step5:Cook for three or five minutes. Let the stem soften. Put in the other half of the garlic. Take in the soup and turn off the heat. Remove.

6. 

   Step6:Amaranth is soft and tender. The soup is delicious. The preserved eggs are better than before