1. Blanched spinach
2. Add water to make a juice, add a little edible alkali to keep the green color unchanged
3. Add salt to the flour and knead the spinach juice into a smooth, non-stick dough, relax for 1 hour
4. Knead the loose dough smoothly again, sprinkle with dry flour, and roll it out to the thickness of the dumpling skin
5. Big and round
6. Cut into strips and cook in a pot of boiling water
7. Put in a bowl
8. Add dried chili noodles, minced garlic and chopped green onion
9. Pour hot smoking oil on it and add your favorite condiments to taste.
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