This delicacy is made of dried Portulaca, which is made of five elements. It often appears in many banquets. Portulaca has a lot of silt, so it must be cleaned. The dried Portulaca flavor should be guaranteed for the finished dishes.
Practice:
1. Cut the pork into four cubes. Purslane to root and wash.
2. Heat the oil in the pan, leave the oil and stir fry the ginger and pork slices. Season with seasoning and cook.
3. Season Portulaca in pot, stir fry and put into vessel.
4. Put the cooked pork slices on purslane neatly, with the skin facing up, and then pour on the soup.