1. Wash the fresh purslane, and chop it into small pieces for later use.
2. Add water to the wok to boil, blanch the purslane in the water for one minute, and remove the cold to control the water.
3. Dry the excess water and put it in a basin. Minced garlic, dried chili segments, white sesame seeds, and dried chili noodles are placed on top.
4. Ignite the wok into the oil and heat it up.
5. Sprinkle hot oil evenly on top of the condiments.
6. Add salt, MSG, sugar, light soy sauce and vinegar and stir well.
7. Just install it.
