Trim the spinach roots, wash thoroughly, and cut into 3cm pieces.

Cut the hanpen into 2cm cubes.

Crack eggs into a bowl, add salt, and mix to create an egg mixture.

Add water and spinach to a frying pan, cover, and cook over medium heat for 1 minute until softened. Drain and lightly squeeze out excess water.

Heat salad oil in the same pan over medium heat, add hanpen, and cook for about 1 minute until lightly browned. Return spinach to the pan and stir-fry briefly, then push to the side.

Pour the egg mixture into the pan and stir gently with chopsticks until semi-cooked.