1. Cut carrots into strips, open straw mushrooms, peel and chop preserved eggs, and chop lean meat.
2. Boil water in the pot, pour an appropriate amount of peanut oil, add the washed and cut vegetables to a boil over high heat.
3. When the spinach is boiled hot, remove and drain into a dish.
4. In another pot, pour a bowl of broth (clear water is also OK) and bring to a boil, add the arranged ingredients and cook again.
5. Stir in the seasoning and bring to a boil to make the soup.
6. Pour the soup stock on the boiled vegetables.
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