1, into the soup: Panax notoginseng leaves are thick and the branches are tender and smooth. When cooking various soups, you can add washed and shredded leaves. For example, putting a few pieces of rattan leaves and pseudo-ginseng in the laver egg soup that will be cooked soon can not only decorate the color of food, but also strengthen the stomach and protect the liver.

2. Stir-frying: Wash the leaves and branches of Panax notoginseng and control the water. Heat oil in an oil pan, add minced garlic and stir-fry until fragrant. Then put the above ingredients into the pot and stir fry for a minute or two.

3. Fried eggs: Wash and chop the leaves of Panax notoginseng, stir them evenly with the broken eggs, and then add a little salt to stir them slightly. After the wok is heated, pour a small amount of oil, and put the stirred juice into the wok to fry until both sides are golden.

4. Stir-fry with meat: stir the meat slices with starch, soy sauce and cooking wine evenly, and then leave them for about 10 minute. When the oil is hot, stir fry in the pan. When the meat is almost cooked, add the chopped notoginseng, add the right amount of salt and stir fry a few times.

5. How to eat the roots of Panax notoginseng: The roots of Panax notoginseng are very similar to those of ginger. Slices can be added when cooking various soups, which has the effects of nourishing liver and kidney and strengthening waist and knees.