Ingredients: a handful of purslane, salt, monosodium glutamate, sesame oil, vinegar, Chili oil.

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

2. Blanch the purslane section in a boiling water pot until it is green, then take it out and put it in cold water for later use;

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

4. Take out the cooled Portulaca oleracea, drain the water, put it in a container, add the prepared sauce, and stir well.