1. The purslane removes the yellow pages impurities and washes it.
2. Blanch the water and boil the water in the pot for about a minute.
3. Add cold water to the pot, remove the purslane from the pot and put it in the cold water to pull it out.
4. Take out the purslane to control the water, cut into sections, and put them on a plate.
5. Turn garlic into garlic paste, add appropriate amount of light soy sauce, vinegar, and sesame oil according to personal taste, and mix well. I prefer the ratio of vinegar to light soy sauce to be 2:1, that is, two spoons of vinegar and one spoon of light soy sauce.
6. Pour the prepared garlic juice on the purslane and you're done.
