Boil the water, soak the spinach in hot water for 20~30 seconds, and take it out-this step is to remove excess oxalic acid from the spinach, which also makes the spinach astringent.

Wash the pot, then boil it with clear water. Boil the blanched spinach in the pot for two or three minutes (depending on the hardness of your own leaves), and mix well with ginger juice, white vinegar and salt.