1. Prepare the ingredients.
2. Remove the roots of the purslane, wash and control water, cut the pepper into circles, peel off the garlic cloves and chop them.
3. Pour water into a pot and bring to a boil. Add purslane, a spoonful of vegetable oil and 3 grams of salt.
4. Blanch the purslane in water for about 1 to 2 minutes. Flip it with chopsticks, then remove the cold water, squeeze the water and cut a few times. I blanched it for too long, about 5 minutes, so the purslane is too ripe and the color doesn't look good.
5. Put the purslane on a plate, add 2 grams of salt, vinegar, brown sugar, sesame oil, and stir-fry a little bit with fresh dew and mix well. The taste is clear and fragrant, and the taste is very smooth.
Tips:My name in Toutiao, Penguin We Media, Baidu Baijia, and Sina Weibo is: Du Niang Vegetable Garden and Kitchen, WeChat public account: duniagchufang, you are welcome to visit.
