1. Take the seeds from the vegetables and peel off the tendons;
2. Cut into thin slices.
3. Boil the water, put a little oil, salt, and pour the vegetables;
4. Cook for seven or eight minutes, and drain the water.
5. Heat oil and heat, add salt to disperse;
6. Pour in the vegetables and stir evenly;
7. On high fire, pour water starch and soaked wolfberry;
8. Turn evenly to get out of the pot.
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