Cut 2 preserved eggs into small pieces.
Dice half a piece of ham into small cubes.
Smash 4-5 cloves of garlic and peel; set aside.
Boil a pot of water, and once it’s boiling, add a small spoonful of salt.
Add a little oil, then blanch the spinach in the water.
Once the spinach softens, remove it from the water.
Add a little oil to a pot and sauté the garlic until fragrant, prepare ingredients and stir-fry until fragrant.
Add a spoonful of salted egg yolk paste for a richer broth.
After stirring briefly, add a little boiling water to complete the broth.
Add half a spoon of salt, half a spoon of chicken powder, and half a spoon of white pepper powder, mix well, and it’s ready to serve!
