First take two to three cloves of garlic, peeling and mashing (to this extent), put it in a small bowl, add a small amount of water, soak in spare (that is, the legendary garlic)
Take a bundle of spinach and wash away the roots and rotten leaves. Put the washed spinach in boiling water and pour it quickly. Drain the water and wait for it to cool. (To speed up the cooling, rinse with cold water)
Put the cooled spinach in the saucer and put the dried chili peppers on the spinach (PS: a small pile)
Take a small bowl and pour in the soy sauce, vinegar (about 1:3) salt, chicken essence, stir with chopsticks until no grain.
On the wok, hot oil (usually used in cooking) until it is smoked. Pour hot oil into the pepper pepper pile.
Pour the prepared sauce and garlic into the saucer and mix well.
Then you can pour it into the plate and go to the table.