Accessories: oil, salt, ginger, onion, thirteen spices, soy sauce, chicken essence.

1, wash spinach and cut into sections.

2. Drain the pot and bring it to a boil.

3. After the water is boiled, blanch the spinach in the pot.

4. blanch the spinach until it changes color, and take it out with a colander.

5. Put the fished spinach into a basin filled with cold water.

6. Take out the spinach, and then squeeze out the water from the spinach by hand.

7. Chop the meat into a pot, then add salt, soy sauce, chopped green onion, Jiang Mo and chicken essence.

8. Heat the oil in a pot, and then pour the oil on the meat.

9. Stir quickly with chopsticks.

10, put the spinach in the bowl.

1 1. Stir the stuffing evenly with chopsticks.