1. Heat a small pot with a small amount of vegetable oil
2. Cut garlic and rice, pour into the pot and stir-fry evenly
3. Pour in the right amount of boiling water
4. Wash and drain the bean sprouts, add the bean sprouts to the boiled water
5. Use chopsticks to blanch until all the bean sprouts are submerged in the water. Bring to a boil, add salt, and cook for 2-3 minutes
6. Fish out the bean sprouts
7. Slice the lean meat, sprinkle in an appropriate amount of salt to marinate, take only the remaining appropriate amount of water, add the lean meat, and boil
8. Add right amount of chicken essence
9. Cut preserved eggs into pieces, add them to the soup, and boil
10. Just pour the soup and preserved egg lean meat into the bean sprout plate.
Tips:I cooked this dish directly in the small milk pot, remember to put the oil and stir-fry the garlic on a low heat, otherwise it will burn easily
