1. A handful of red amaranth.
2. Pick off small sections, don’t throw away the stems, just tear off the epidermis, it won’t grow old at all.
3. Clean it up.
4. Peel the garlic and cut into small pieces.
5. Shell the preserved eggs and cut into small pieces.
6. Rinse the dried shrimps with water.
7. Soak the wolfberry in water to soften it and wash it off.
8. Heat up the frying pan and sauté the garlic until fragrant.
9. Pour 600ml of water, add the shrimp skins, and boil the preserved eggs. (Those who like soup can add more water.)
10. Add amaranth and boil soft.
11. Put the wolfberry and salt and cook for 2-3 minutes.
12. Can be vegetable soup, rich in nutrition.
