1. Blanching will be carried out.

2. When frying purslane, it is recommended to blanch it, because purslane without blanching contains a lot of sourness, and the taste is not very good when fried directly. Blanching can It greatly reduces the sour taste of purslane and makes it taste better. Secondly, purslane that is not blanched will oxidize and become black and soft, which affects appetite. This is why it is recommended to blanch the stir-fried purslane. Water is better.