Put rice vermicelli in a container and soak in warm water for 30 minutes until it is fully soft.
Cut tofu skin into shreds.
Prepare garlic and hot peppers.
Once the water’s boiling, we’re gonna parboil the tofu skin for 2-3 minutes until it becomes soft, then take them out of the pot and put it in cold water to cool down, and set aside.
Bring water to a boil, add a little salt, To scald spinach briefly, until the color becomes dark green, then remove from the pot and put in cold water to cool.
Add oil to the pan and heat it up, add peppercorns and fry over low heat until slightly charred. Take peppercorns out of the pot and throw it away.
Prickly ash oil is poured on the dried chili while it is hot.
Put spinach, dried tofu shreds and rice vermicelli in a large bowl, then add minced garlic, drizzle the fried chili oil, salt, light soy sauce, sugar, sesame oil, stir well with chopsticks.