1. Wash the amaranth.
2. The preserved egg is best cooked, or remove the soft heart in the middle, cut into small pieces, and chop garlic.
3. Boil water in a pot and cook the amaranth.
4. Remove the pot and put it on the plate for later use.
5. Wash the wok, add a little lard, heat to warm, add garlic and saute.
6. Lay the preserved egg and stir well.
7. Add bone broth, bring to a boil, season with salt and chicken essence.
8. Just pour the cooked soup on the amaranth.
Tips:1. Most families don't have stock soup, and using lard and bone soup can copy the effect of stock soup.
2. It is best to cook preserved eggs in advance. If you forget to cook them, you can remove the soft heart inside.
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