2. Pour the oil into the pot, heat it to 90% heat by high fire (smoke rises slowly from the pot), pour the peanuts, fry for 15 seconds, turn off the fire, do not take out the peanuts, fry them for 2 minutes with the remaining temperature, then take them out with a colander, lay them flat on a flat plate and cool them in a ventilated place. Pour the fried peanut oil into the pot for later use. )
Spinach will not take root for the time being. Blanch it with boiling water after washing. After taking it out, it will be soaked in cold water before taking it out. Squeeze the water by hand, cut off the roots of spinach, change knives and cut into 8 cm long sections.
4. Wash and cut the red pepper after removing the pedicels and seeds. Put chopped red pepper, mature vinegar, Jiang Mo, sugar, salt, sesame oil and cooled peanuts into a bowl and stir well for later use.
5. Break the eggs, add starch and stir well. Heat the pan (with oil) to 80% heat, turn to medium-low heat, pour half of the egg liquid, immediately spread the spinach on it, then pour the other half of the egg liquid, turn over after the bottom solidifies, and fry for 1 minute. Cut it into pieces, put it on a plate, and then pour it with old vinegar.