Ingredients: peanuts, spinach

Accessories: garlic, pepper

Seasoning: salt, light soy sauce, sesame oil, balsamic vinegar, oyster sauce

Method:

1. First fry the peanuts, add an appropriate amount of vegetable oil to the pot, add the peanuts over a low heat, fry slowly over a low heat to avoid burning and make the flavor more fragrant, about 3 minutes, fry until When the color of the peanuts deepens and they make a popping sound, control the oil and remove them.

2. Add a few Sichuan peppercorns into the bottom oil of the pot, deep-fry the Sichuan peppercorns until the color is deep, then control the oil and take them out.

3. Prepare a few garlic cloves, smash them and cut them into minced garlic. Put the minced garlic into a bowl, add 2 grams of salt and a small amount of sesame oil, and stir the salt and garlic thoroughly.

4. Then pour the burned peppercorn oil on the minced garlic, use high oil temperature to stimulate the aroma, add 2 grams of light soy sauce, 2 grams of oyster sauce, and 3 grams of balsamic vinegar to the bowl, and add the seasonings. Stir thoroughly and set aside.

5. There is no need to wash the pot, just add a large amount of water to the pot and bring to a boil. The fat in the pot is just right for blanching the spinach. After the water boils, add the spinach and blanch it for one minute. Blanching the spinach can remove oxalic acid. , which makes it safer to eat. After blanching is completed, drain the water and cool it in a cold boiler.

6. After the spinach has cooled, squeeze out excess water and then cut into four to five centimeter long sections.

7. Put the spinach and peanuts into the seasoning bowl, stir well and enjoy.