1. Peel and slice the pogua, do not cut too thin, or it will overcook it and affect the taste. Cut the green onions and line up the garlic.
2. Beat the hot oil in the pan and fry the eggs into poached eggs and then cut into small pieces.
3. The poached egg cubes do not need to be cooked, add a proper amount of oil and then add the puffa guarana and stir-fry until the color is slightly changed.
4. Add water and simmer until the Pugua changes color and the soup turns white. Add in appropriate amount of salt and chicken powder, stir fry, add green onions, and raise the pot.
5. This is the finished picture without filters. This dish is a Hakka dish. It is sweet and not greasy when you eat it in summer. It is simple and you can try it.
