1. Remove the old and dead leaves of Portulaca oleracea and put them in the pot.

2. Inject water, add a little baking soda and stir well.

3. Wash Portulaca oleracea in baking soda water, remove and drain.

4. Add hot water to the pot, cook the purslane, take it out, and drain the water again.

5. Add salt and mix well.

6. Put the pickled purslane in a bamboo sieve and dry it in the hot sun.

Portulaca oleracea, a traditional Chinese medicine, belongs to Panicum of Portulaceae. It is thick, juicy and hairless, and its height is 10-30cm. It was born in sunny places such as roadside fields and garden ruins, and distributed all over China.