1. Mince garlic and ginger, chop soaked red pepper, put the light soy sauce, vinegar, sugar, and sesame oil into a small bowl and stir into a sauce for later use.
2. Use a knife to cut off the roots of the red spinach roots, keep most of the rhizomes, rinse them, and blanch them in a pot of boiling water for about 7 to 8 seconds.
3. Soak it quickly in cold water and drain the water for later use.
4. Heat a pan with cold oil, add minced garlic and ginger and saute until fragrant.
5. Pour in soaked red pepper and sauté until fragrant.
6. Add the mixed juice and bring to a boil.
7. Pour the spinach and stir fry evenly.
8. Take out the pan and serve.
9. Finished product
Tips:The nutritional value of the spinach root is higher than that of the leaves, so try to keep it when cooking. Spinach is easy to cook, and it can be fished out after blanching, which removes the oxalic acid and facilitates the later frying. In the final frying, you need to fry it quickly.
