1. The blanched Acanthopanax sent by my mother was smooth.
2. Cut into sections.
3. Peel the potatoes and chop coarsely.
4. Heat oil in a pot and sauté the scallions and ginger.
5. Add the potato strips and stir fry for about 1 minute.
6. Add 1 large bowl of water.
7. Add a little chicken powder and bring to a boil.
8. Stew until the potatoes are cooked, add acanthopanax senticosus and stir evenly.
9. Bring to a boil again and season with salt.
10. Just mix well.
11. Add some goji berries to decorate it, it looks good, and it is more nutritious.
Tips:Eleutherococcus senticosus is called "Eryngium spp." in our northeast. It is a wild vegetable we often eat here in spring.
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