1. Crisp and delicious, simple and delicious.
2. The ingredients are ready.
3. Put a little salt and vegetable oil in cold water and boil it to keep the purslane color green.
4. Put in the cleaned purslane and let it heat for 2 minutes.
5. The color is green, and it won’t be crispy for a long time and tastes bad.
6. Take out the good purslane and soak it in ice water or cold boil.
7. Drain the purslane and add chili and garlic.
8. Add salt, steamed fish soy sauce, light soy sauce, dark soy sauce, pour in boiled vegetable oil, and drip with sesame oil.
9. Mix well and let it taste for ten minutes.
Tips:1. Purslane is well water, dripping vegetable oil and salt into the water can keep the purslane color green.
2. Take out the purslane after the water is soaked and soak it in ice water to keep it crisp.
3. Pour boiling vegetable oil on the chili and minced garlic to stimulate the fragrance.
