1. Cut the old roots and leaves of Portulaca oleracea into sections, soak them in water and salt for 10 minute, and wash them.

2. Put the purslane segment into a boiling pot and blanch until it becomes discolored. When it turns green, you can take it out and put it in cold water for use.

3. Take a bowl and add monosodium glutamate, vinegar, Chili oil, salt and sesame oil evenly for later use.

4. Take out the cool purslane, drain the water, put it in a container, add the prepared sauce and stir well.