Steps

1. Heat 50-60ml of White Sesame Oil in a frying pan and add 1 Chili Pepper, 5-6 Sichuan Peppercorns, a pinch of Citrus Peel, and 1 tsp of minced Garlic.
   🕒 02:00
2. Heat gently over low heat, stirring until the garlic is lightly colored to extract the fragrance. Achieving a rich aromatic oil requires patience and low heat.
   🕒 02:30
3. Once the garlic is slightly colored, strain the oil to create the aromatic oil. You can add back a small amount of the strained Chili Pepper and Citrus Peel to make it easily identifiable as aromatic oil during storage.
   🕒 02:59
4. Wash 1 bunch of Spinach and separate the stems from the leaves. Remove any tough parts from the base of the stems and cut them into bite-sized pieces. Chop the leaves roughly.
   🕒 03:57
5. Add about 3 tbsp of the prepared Aromatic Oil to the frying pan and warm it over medium-low heat.
   🕒 04:07
6. When the oil is warm, add the Spinach Stems and stir-fry over IH setting 7 (high heat).
   🕒 04:26
7. Once the heat intensifies, add 2 tbsp of Cooking Sake (Rice Wine) to release the aroma.
   🕒 04:50
8. Next, add 60-70ml of Chicken Stock and bring to a boil.
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9. Season with a pinch of Salt and a pinch of Pepper.
   🕒 05:09
10. Add the Spinach Leaves to the boiling liquid, arranging them so the stems are at the bottom.
    🕒 05:22
11. Cover and cook for about 1 minute. This quick steaming method retains the spinach's crispness and nutrients.
    🕒 05:25
12. After 1 minute, remove the lid and return the IH heat to setting 5 (medium heat).
    🕒 05:43
13. Briefly mix everything together and turn off the heat.
    🕒 05:48
14. Transfer to a plate and serve. Enjoy!
    🕒 06:02