1. Pick and wash the dug up purslane.
2. Boil a little bit of oil in a pot and add the purslane to blanch water.
3. After blanching, put in a large bowl and let cool.
4. Use the above seasonings to make a juice.
5. Chop the green onion, and mash the ginger and garlic into a puree.
6. Pour the adjusted juice into a bowl and sprinkle with chopped green onions.
7. Mix well and serve on a plate.
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