1. soak dried purslane for one night. The next day, wash the soaked purslane and cut it into 2cm long sections. Cut the fresh meat into small pieces or pieces. Then, put a little clear oil in the pot, stir-fry the fresh meat in the pot, add seasonings such as salt, chicken essence and soy sauce, stir well, and then add the purslane to stir-fry and take out the pot. Steam in a pressure cooker for about 1 minutes.

2. When making braised pork, dried portulaca oleracea is used instead of dried prunes, which has a unique flavor and is known as the best variety of braised pork.