1. Wash ginger and cut it to the end.
2. Peel and cut the garlic.
3. Add proper amount of water to the starch and make it into water starch.
4. Sauce: 2 teaspoons salt, 1 teaspoon sugar, 2 / 3 teaspoons chicken essence, 1 teaspoon soy sauce, 1 teaspoon vinegar, 1 teaspoon cooking wine, add proper amount of water starch, mix well, and mix into a bowl of sauce.
5. Pour some oil into the pot, heat to 70-80% heat, add pickled pepper, ginger powder, garlic powder and stir fry.
6. Quickly stir fry, pour in the mixed bowl of juice, stir fry out of the pot, this is the fish sauce.
7. In another pot, heat up with a little more oil, pour out most of it for standby, and leave a small part.
8. Wash and cut spinach.
9. Pour the cut spinach into the oil pan, stir fry for several times, and then put it out for use.
10. Stir fry the fish flavored sauce in the pot.
11. Pour in the spinach and stir quickly.
12. Before leaving the pot, pour back the oil just poured out, so that the spinach is bright.
Tips:
1. Tips for keeping spinach bright: A. use white vinegar when seasoning; B. pour in clear oil before leaving the pot, and spinach will not turn black.
2. People with sensitive constitution should blanch spinach before eating, so as to remove oxalate. People who lack calcium, tuberculosis, rickets, kidney disease and diarrhea should not eat spinach raw.
3. The one-time intake of spinach should not be too much, otherwise it will affect the absorption of calcium and zinc in the body. Spinach should not be eaten with tofu to avoid kidney stones.