Portulaca Oleracea
1.
Wash and drain the purslane
2.
Peel the garlic seeds, wash and chop; put salt, light soy sauce, oyster sauce, and Laoganma chili sauce in a bowl, stir well, and make a sauce
3.
Put the water in the pot to boil, put the purslane to blanch
4.
Drain the water
5.
Serve and pour the sauce
6.
Put the garlic seeds in the center, pour a spoonful of hot sesame oil, and mix well.
Tips:
Purslane blanching time should not be too long, about one minute.