1. Take the leaves of water spinach and wash.
2. Cut preserved eggs into small pieces.
3. Mince the ginger and garlic and put oil in the pot.
4. Add preserved eggs and sauté lightly.
5. The preserved eggs should be fried until the heart becomes dry and the surface becomes grainy.
6. Add ginger and garlic and stir-fry for a little bit.
7. Put clear water.
8. Wait until the water turns white soup.
9. Add green cabbage leaves and continue cooking.
10. Boil the water again, put the chicken essence, start the pot, and start eating!
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