1. Soak the dried vermicelli in a small basin with warm water.
2. Pick a handful of baby spinach and wash it.
3. Pour water in a saucepan, add spinach, and blanch it over heat. Note: You only need to iron the ribs and leaves to soften them.
4. Put the blanched spinach into a basin of cold water to cool it down. Repeatedly rinse the silt in the spinach several times and squeeze out the water inside.
5. The soaked vermicelli is cooked in a saucepan with water.
6. Rinse repeatedly with cold water after taking it out. Dear friends may ask: It’s too much trouble for you to toss so much, right? no! Such tossing is to make the spinach and fans become sophisticated and quizzical.
7. Into the mixing stage: prepare chili oil, pepper oil, millet pepper, garlic; spinach is cut off the root and cut into three sections, and the vermicelli is cut short with scissors.
8. Pour sesame oil from the pot (it is sesame oil, say three times, sesame oil, sesame oil, sesame oil!) and bring to a boil.
9. Chop the millet pepper in advance, smash the garlic, and pour it into the pot until fragrant. After turning off the heat, add salt, monosodium glutamate, soy sauce, chili oil, pepper oil, and balsamic vinegar to make the juice.
10. Take a handful of ripe peanuts bought in the supermarket, and peel it off
11. Crush the cooked peanuts with the back of a knife and pour them into a plate of spinach vermicelli.
12. Pour the juice and you're done.
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