1. Prepare spinach.
2. Pinch off the leaves of the spinach and save the stems for later use.
3. Wash the spinach stalks clean and cut into small pieces.
4. Slice the carrots.
5. Shred the soaked fungus.
6. Add oil to the wok and scramble the eggs.
7. In another pot, sauté the minced garlic on low heat, add spinach sticks and carrots and stir fry.
8. Add fungus shreds and salt and stir fry.
9. Finally, put the scrambled eggs into the stir-fry evenly.
Tips:1. This dish should be fried quickly to avoid soup.
2. It is best to blanch the spinach stalks first to remove oxalic acid.
