Practice: 1. Take off the old leaves of Portulaca oleracea, break a finger long and wash it for later use. 2. Cut the ginger and garlic into powder, cut the dried Chili, soy sauce and vinegar for later use. 3. Boil hot water in the pot and pour a small amount of cooking oil in order to make the blanched dishes brighter.
4. Then add purslane, blanch and serve.
5. After serving, add appropriate amount of salt, soy sauce and balsamic vinegar.
6. Then add the chopped ginger, garlic and pepper.
7. Heat oil in the pot, flat fragrant pepper, then take out pepper, only take pepper oil, and pour the hot oil on purslane.
8. Finally, pour a few drops of sesame oil, sprinkle with pepper, and mix well to eat.
Tips
When blanching purslane, a small amount of salt can be added to the water, which makes it easier to cook.