Portulaca Oleracea
1.
Wash the purslane and cut the longer one in the middle
2.
Prepare an appropriate amount of water in the pot, boil, and put a small amount of oil and salt.
3.
Bring water to a boil, put in the purslane, scald it for a minute and remove it
4.
You can also filter with cold boiled water to cool down.
5.
Take a pot, heat it up, add the pepper and stir fry until it is fragrant
6.
Add a small amount of oil, remove the peppercorns after the oil is hot
7.
Add ginger and garlic and push.
8.
Add homemade chili sauce, a small amount of soy sauce, salt, and chopped green onion. Stir well and make the sauce.
9.
Take a large pot, put the purslane in, pour in the sauce, and turn it evenly with chopsticks.
10.
Serve ready to serve.
Tips:
1. Purslane must be blanched beforehand, so that it tastes better.
2. The seasoning can be increased or decreased according to personal taste.