1. Soak the amaranth in the rice-washed water, wash and remove and drain the water for use;
2. Prepare minced garlic, shredded ham, and preserved eggs for later use; wash tea tree mushrooms for later use
3. Heat oil in a pan, sauté the minced garlic, add tea tree mushrooms and ham shreds and stir fry for a fragrant flavor (the shredded ham can also be put together with preserved eggs at the end)
4. Add the amaranth and stir fry for a minute
5. Then add appropriate amount of broth or water, bring to a boil on high heat and turn to medium heat, put the preserved egg and cook for three minutes
6. Finally, add salt and sugar to taste, cook for a minute, add a little chicken essence and start the pan.
