1. Thorn elm in spring
2. Elm leaves are best picked when they are just beginning to emerge. Since I picked them late, I only picked the tender tips.
3. Wash, dry water, set aside.
4. Potatoes peeled
5. Use this kind of grater to wipe the potatoes, the soup will be more viscous and delicious
6. Rubbed potato shreds
7. Put a little oil in the pot. Be sure to put less oil.
8. Add the chopped green onion and ginger, fry the flavor and add the seasoning.
9. Pour cold water
10. Add potato shreds
11. Bring to a boil
12. After boiling for a while, the potato shreds are cooked thoroughly and put in the elm.
13. Wait to boil again, add MSG
14. The delicious and tender soup is out of the pot.
Tips:The potatoes must be rubbed with a wiper to make them more viscous. Put cold water in the pot so that the potatoes will be cooked after they boil over a slow heat.
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