Spinach and egg stewed vermicelli

1. Wash the large spinach thoroughly and cut it into large sections.

2. Blanch spinach in water and remove for later use.

3. Crack two eggs into egg liquid and set aside. The eggs are still double yellow, a small luxury.

4. Pour cooking oil into the pot, and add more appropriately. Only when there is too much oil can the cooked eggs become lotus shaped, which gives them a delicious taste.

5. After frying the egg mixture on one side, flip it over and fry until golden brown.

6. Take out the fried eggs, leave the bottom oil, and add ginger slices and chili peppers (optional). Pour in an appropriate amount of water and add the vermicelli.

7. Add salt and pour in a small bowl of old soup made from pork belly. If not available, add less soy sauce to enhance the freshness. But if we could have the old soup with boiled meat, the taste would be even more delicious. I have it.

8. After boiling over high heat, reduce the heat and wait for the vermicelli to soften before adding the fried eggs. Continue to simmer over low heat.

After simmering for 10 minutes, add blanched spinach and bring to a boil over high heat.

10. Spinach and egg stewed vermicelli - I am strong because I love to eat spinach