1. Prepare water spinach, eggplant, carrots, dried shiitake mushrooms, and chives
2. Dice carrots and shiitake mushrooms
3. Put the cut carrots and diced mushrooms into the wok and fry for 3 minutes
4. Cut the diced eggplant when sautéing carrots and shiitake mushrooms
5. Put the sliced eggplant into the fried carrots and shiitake mushrooms, add chicken powder, chicken essence, soy sauce, and salt and fry for 2 minutes
6. Wash the pearl powder when performing step 5
7. Put the washed pearl powder into the fried carrots, shiitake mushrooms, and diced eggplant, stir fry for 2 minutes
8. Chop the scallions when frying the tapioca
9. Sprinkle the chopped chives on the tapioca with the ingredients
10. Pearl powder out of the pot
11. Ready convolvulus
12. Wash the water spinach
13. Put the washed water spinach into the pot and fry on high heat
14. Stir-fry for 2 minutes and then add chicken powder, chicken essence, soy sauce
15. Put the fried water spinach into the edge of the tapioca
Tips:Water spinach should not be fried for too long
