Ingredients: a pot of purslane, 5-6 cloves of garlic, 5-6 dried peppers, and a little salt.

1. Boil Portulaca oleracea in boiling water to remove the sour taste.

2, drowning purslane with cold water to control water.

3, oily and spicy, sauté ed garlic and dried Chili choose the right spicy degree.

4. Stir-fry Portulaca oleracea for 3-5 minutes and sprinkle with salt.

5. Finally, put the fried purslane into the dish.