1. Cut the roots of spinach, clean, peel the preserved eggs and cut into small pieces, shred the lean meat, peel the carrots and slice them, clean the straw mushrooms and cut each into quarters, and chop the ginger and garlic.
2. Heat in a pan, sauté ginger and garlic over low heat in cold oil until fragrant
3. Add preserved eggs and lean meat and stir fry until the lean meat changes color
4. Add carrot slices and stir-fry with straw mushrooms for half a minute
5. Add 3 bowls of water (if there is broth, it is better, if not, just add water is also good), turn to a low heat and simmer for 10 minutes
6. While the soup is boiling, open another pot, add the spinach to boil and heat until the spinach changes color, remove it, rinse with cold water and drain the water
7. Add spinach to the soup pot and boil
8. Just add salt to taste, the soup is fresh, the vegetables are sweet, and it's delicious
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