1. Soak the dried vermicelli first, put the vermicelli into a container, pour boiling water, scald the vermicelli until it becomes soft, break the vermicelli up, then soak the vermicelli in warm water for 20-30 minutes, and then soak the vermicelli until there is no hard heart. Don't use boiling water all the time, it's easy to break vermicelli.

2. Cut the dried bean curd into silk.

3. Break the garlic, then cut the garlic into minced garlic, cut the dried pepper into sections with scissors and put it in a heat-resistant bowl.

4. Add water to the pot to boil, add the dried bean curd, boil for 2-3 minutes, cook the dried bean curd until it becomes soft, remove the dried bean curd, cool it in cold water, remove it and drain it for later use.

5. Boil the water in the pot, add a little salt, blanch the spinach, blanch the spinach until the color turns dark green, remove the spinach, put it in cold water, remove the water, and then cut the spinach into sections for later use.

6. Add oil to the pot and heat it. Add pepper and fry over low heat. Fry the pepper until it is slightly burnt. Remove the pepper.

7. Pour the fried pepper oil into a bowl filled with dried peppers while it is hot, and fry the dried peppers.

8. Put the spinach, dried bean curd and soaked vermicelli into the basin, then add the minced garlic, pour in the fried Chili oil, add salt, soy sauce, sugar and sesame oil, stir well with chopsticks and serve.