Accessories: a little oil, a little soy sauce, a little rice vinegar, a little salt, 1 teaspoon sugar.

1, wash the spinach.

2. Soak the vermicelli in cold water and reuse it.

3. The peanuts are ready.

4. Cut the spinach into several inches.

Pour a little oil into the wok, fry the peanuts with a small torch first, and then use them after cooling.

6. Sit in a pot of water. After the water is boiled, first blanch the soft-cut vermicelli and remove the cold water to prevent the silk from sticking.

7. After the water in the pot is boiled again, blanch the spinach in the pot and remove the oxalic acid.

8, drowning spinach is too cold, can keep the color green, and bring fans into the pot.

9. Put the cooled peanuts into the pot and add salt, sugar, soy sauce and rice vinegar according to the taste.

10, mix well and serve.