1. Wash spinach
2. Boil water in a pot, add spinach, discolor and soften, then remove, soak in cold water
3. Squeeze out the water and cut into sections
4. Conch wash
5. Sliced conch
6. Boil the water in the pot and put the conch slices, blanch it, it shouldn’t be long, the color change and shrinkage are almost the same
7. Remove and put in the dish for later use
8. Cut the chili into small pieces, put it in a bowl, bring the salad oil to a boil, pour it into the chili, and the chili oil is ready
9. Put the conch and spinach in a basin, add salt, chili oil and linseed oil, mix well and serve
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