Spinach and Egg Pancake

Select good spinach, wash it clean, blanch briefly, take it out, squeeze out the excess water, chop it, put it into a bowl, and crack in an egg, as shown in the picture.

Add a little salt and five-spice powder, and stir evenly with chopsticks.

Heat a non-stick pan, add an appropriate amount of oil, pour in the spinach puree and spread it evenly, then pan-fry slowly over low heat.

Flip it over and pan-fry until both sides are slightly yellow, then remove from the pan and plate it.

Fragrant and delicious!