Portulaca Oleracea
1.
Material drawing
2.
Pick the purslane, wash and squeeze into small pieces, cut the garlic and dry chili into cubes
3.
Put an appropriate amount of water droplets in a little oil and salt to boil
4.
Put the purslane and blanch until it changes color
5.
Take out the cold and boil
6.
Get out of the cold to control the water
7.
Put the purslane on the plate, add a little salt, light soy sauce, white sugar, white vinegar, and add garlic granules
8.
Fry it in a cold pan with dried chili oil and fragrant
9.
Pour hot oil on the garlic and mix well
Tips:
Don't blanch the purslane for too long, just change the color.