Portulaca Oleracea
1.
Pull off the old roots of Portulaca oleracea and wash them with clean water
2.
Put it in boiling water, blanch it, and take out the cold water
3.
Chop the garlic, chop the bell pepper, and shred
4.
Put the minced garlic in a bowl, add some light soy sauce
5.
Add some salt
6.
Add some sugar
7.
Add moderate amount of vinegar
8.
Finally add some abalone juice and stir well
9.
The blanched purslane is shaken off the excess water in a vegetable spin bucket
10.
Put the colored pepper shreds in the basin
11.
Pour the blended sauce and stir evenly.
Tips:
Eat it now, or the soup will come out.