Bring a large pot of water to a boil and blanch 500 g of spinach for 30 seconds until just wilted.
Drain the spinach thoroughly and squeeze out all excess moisture to ensure a crisp texture.
Whisk together 15 g of chinkiang vinegar, 30 g of soy sauce, 5 g of sugar, and 5 g of salt in a small bowl.
Sesli anlatım, porsiyon ayarı ve daha fazlası
