1. Wash the purslane
2. Boil water in a pot and add the purslane blanched water. In this step, boil the purslane thoroughly, otherwise it will have a sour taste of iron.
3. Prepare auxiliary materials between blanching water, mince green onion and ginger or mash it into puree directly, dig out two tablespoons of sesame juice, add very fresh flavor, vinegar, salt, sugar and mix well
4. Let the boiled purslane have cold water
5. Pinch, squeeze out the excess water and fish out
6. Put the above materials together and mix well
7. Mix well and eat
Tips:According to your taste, you can add chili oil if you like it spicy. Our whole family doesn’t eat spicy so we didn’t
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