1. Prepare the chicken soup in advance (the recipe is attached): Put the sliced ginger and washed chicken wings in a pot of cold water and bring to a boil.
2. Skim the foam and turn to medium heat.
3. Remove the chicken wings when they are basically cooked. (Boil for about 3-4 minutes)
4. Heat the chicken soup again, add the soaked vermicelli and the washed spinach segments.
5. Cook on high heat until the spinach becomes soft.
6. Cover, cook for another half a minute on medium heat, add salt and stir well before serving.
7. Sheng out.
8. Taste a spoonful and it tastes great!
Tips:1. There is really no broth that can be fried with scallion and ginger, and the seasoning is more like chicken essence.
2. My vermicelli is cooked quickly, and it is best to cook the vermicelli that is not easy to cook until half-cooked before adding spinach.
