Ingredients: spinach, garlic, red pepper and carrot.

Seasoning: vegetable oil, salt, soy sauce, mature vinegar, sugar, sesame oil, onion oil, Chili oil.

1. Wash a handful of spinach for later use. Flatten a few garlic seeds and cut them into minced garlic. Cut half the red pepper into red pepper granules and half the carrot into uniform filaments.

2. Boil water in the pot and add a little vegetable oil. When the water boils, add shredded carrots and blanch for 30 seconds, then add spinach and vermicelli, blanch for 30 seconds, pour in a colander to control the water, and then let the cold water stand by.

3. Take a vegetable mixing basin, pour minced garlic and red pepper, add salt, soy sauce, aged vinegar, sugar, sesame oil, scallion oil and Chili oil, and stir with chopsticks to melt the seasoning.

4. Pour the water-controlled vermicelli and spinach, stir well in the pot, mix the seasoning and ingredients together, stir well and put them in a plate, and serve.