Amaranth in Superior Broth

‌ The amaranth in the soup is fresh, tender and smooth. The soup is slightly red, and tastes delicious with a light fragrance and a slight sweetness.

Ingredients

Remove the head of amaranth and wash it clean
Shredded ginger
Garlic cut into large pieces
Lean minced meat
Mix sugar, soy sauce, white pepper and cornstarch together, then add oil and marinate for 15 minutes
Dice preserved egg
Salted egg yolk cut into pieces
Fill a pot with enough water pour a little oil and a little salt
When the water is boiling, pour in the amaranth and blanch for 3 minutes
Remove and set aside
Heat the pan and pour the chopped garlic into the oil
When the garlic is slightly golden, add the preserved egg and fry for 1 minute.
Add 200 ml boiling water
Then add salted egg yolk and ginger and boil until the soup turns slightly white.
Add the minced meat until the minced meat is cooked, then pour in the salted egg whites, turn off the heat when the soup boils. (The minced meat will be cooked in about 3-4 minutes.)
Pour the cooked soup and minced meat onto the amaranth.