1. Wash spinach, blanch it with boiling water, and cool it in cold water.

2. Squeeze the water out of the spinach and cut it into inches.

3. Soak the vermicelli in warm water, boil it in boiling water, cool it in cold water, drain it, and cut it short with scissors.

4. Cook the chicken leg in advance, peel and boneless, and tear the chicken into strips.

5. Put spinach, vermicelli and shredded chicken together, add salt, vinegar, sugar and sesame oil and mix well.