Traditional Chinese medicine believes that potatoes can strengthen the spleen and stomach, replenish qi and regulate the middle, relieve pain and facilitate defecation. It has a significant effect on spleen and stomach weakness, dyspepsia, disharmony between intestines and stomach, epigastric pain and poor stool. Modern research has proved that potato has special effects on the mediation of dyspepsia. It is not only a good medicine and high-quality health care product for patients with stomach and heart diseases, but also one of the anti-aging foods.


1 potato
200g cabbage
300g beans
2 mushrooms
5g ginger, onion and garlic respectively
2G red pepper
3 g salt
2 octagons
2 tablespoons soy sauce


Step 1
Wash and cut the cabbage into small sections, shred the kidney beans and cut them into sections (or break them into sections), break the mushrooms into small pieces, and cut the potatoes into pieces.

Step 2
Cut the green onion, ginger, garlic, pepper and other auxiliary materials for standby. Put the cold oil in a hot pot into the star anise and ginger slices, saute them until fragrant, remove them, and fry the green onion, ginger, garlic and pepper until fragrant.

Step 3
Add potatoes and cabbage and stir fry over high heat for one minute.

Step 4
Add kidney beans and mushrooms and continue to stir fry together. Stir fry until the vegetables turn bright, add an appropriate amount of soy sauce, add the prepared boiled water and simmer over low heat for 10-15 minutes. Stew until the potatoes are soft and rotten. When the soup becomes less, add a little salt and chicken essence to taste and take out of the pot.