1. Wash the purslane, drain the water, discard the hard stems
2. Chop and add a spoonful of salt and edible soda noodles. Salt can also be left on, according to personal taste
3. After adding salt and soda noodles, knead vigorously until the vegetable juice oozes out. This step is to remove the sourness of the purslane. Then add an appropriate amount of flour and mix well. The amount of flour is added so that it will not fall off when you hold it in your hand. Yes, you can add more flour if you like the hard taste, and then spread it flat on the basket, not too thick, otherwise it will not be easy to cook, and it should not exceed three centimeters.
4. Let me show you a close-up of the flour after mixing
5. Boil cold water and steam on high heat for five minutes and turn to medium heat for ten minutes. If the thickness is thicker or there is more flour, extend the time appropriately.
6. Turn off the heat and let it cool a bit, cut into squares directly on the cage with a knife, and load it on the plate
7. Garlic, green onion, and pepper are mashed into a puree, or they can be replaced with other ingredients according to each person’s taste
8. Pour the dipping sauce into a puree and pour in boiling oil, add salt, pepper, chicken essence, vinegar, light soy sauce. \n
