Purslane for soup

Overview

Purslane is also known as purslane, five-element grass, pickled amaranth, pig mother vegetable, pig mother's milk, ground horse vegetable, horse snake seed vegetable, longevity vegetable, mouse ear, precious green vegetable, grasshopper vegetable. Purslane is a very common wild vegetable in rural areas and can be eaten as a vegetable. Medicinal use is effective for acute enteritis, bacillary dysentery, lung disease, intestinal carbuncle, breast sores, postpartum uterine bleeding, hemorrhoidal bleeding, nephritis edema, etc. It also tastes good when made into soup. It’s sour and appetizing~~~

Tags

• hot dishes
• home cooking
• old man
• lunch
• chicken powder
• garlic cloves
• oil
• pork
• preserved egg
• purslane
• salt

Ingredients

Steps

1. 1 Ingredients: 1 handful purslane.

   

2. 2 Break the purslane, remove the old leaves, rinse with clean water and drain the water.

   

3. 3 Ingredients: preserved eggs, pork, garlic cloves.

   

4. 4 Chop the pork, peel the preserved eggs and cut them into small pieces, peel and smash the garlic cloves.

   

5. 5 Heat oil in a pan, add minced garlic and sauté until fragrant.

   

6. 6 Add minced meat and stir-fry.

   

7. 7 Add 1 bowl of water or stock, cover the pot and bring to a boil. (Cook for about 5 minutes)

   

8. 8 Pour in the purslane and stir-fry for a while.

   

9. 9 After the purslane is cooked until soft (cook for about 1 minute), add the preserved eggs and stir-fry evenly.

   

10. 10 Add salt and chicken powder and mix well.