Baby Bok Choy and Potato Soup

Clean the baby bok choy thoroughly, put an appropriate amount of water in the pot, and bring the water to a boil. Then add the baby bok choy to the pot and blanch it until it's half-cooked. You can add a little salt to make the baby bok choy's color more attractive.

After blanching, take it out and immediately put it into cold water, let it cool completely, and then squeeze out the water.

Cut into small pieces with a knife.

Peel the potatoes and cut them into potato sticks. Since they are for making soup, there is no need to soak them in water to remove the starch.

Slice the pork, add a little starch and cooking wine, and mix evenly by hand.

Chop the green onions and shred the ginger. In the hot summer, eating ginger is good for the body. There is a saying: eat radish in winter, eat ginger in summer. So in summer, when stir-frying or making soup, just add some ginger.

After the pot is hot, pour in cooking oil. Once the oil is hot, first add chopped green onions and shredded ginger to sauté until fragrant.

Then add the slices of meat and stir-fry until they change color. Note, you should not add soy sauce here.

Add the potato strips again and stir-fry until each strip is coated with oil.

Next, add the baby bok choy and stir-fry a few times.

Add an appropriate amount of water, cover, and bring to a boil.

Add a little salt for seasoning before taking it off the heat. If you like sesame oil, you can add a bit of it, which will make the flavor more fragrant.