1. Spinach defoliates. Only the roots and stems are used. Wash the spinach, cut it into four parts, blanch it in a boiling water pot to remove the astringency, and then take it out and drain it.

2. Cut the tofu into pieces, fry it in a 60% hot oil pan until golden brown, then take it out, put it in a casserole, add about 400 ml of clear soup, refined salt and monosodium glutamate, and simmer until the tofu tastes delicious. Add spinach and sesame oil.