1. Prepare appropriate amount of shredded pork and marinate with cooking wine, prepare preserved eggs, salted eggs, garlic, and scrambled eggs;
2. Wash the amaranth and set aside;
3. Heat the pan with oil, fry the shredded pork in the pan and fry the garlic until fragrant.
4. Stir-fry preserved eggs and salted eggs. Preserved eggs are the soul of the soup, which can make the soup more delicious and thick.
5. Stir-fry the preserved eggs until foamy and the smell of burnt aroma comes out, add boiling water and boil on high heat. The temperature of the water must be high enough to stimulate the aroma of the ingredients. Simmer for 5 minutes. After the soup becomes thick and delicious, add salt to taste.
6. Put the amaranth in the pot and cook for 2 minutes, then put the eggs, add a little wolfberry to increase the color, and the amaranth in the soup is done.
