1. Cut the elbow flower into large pieces, cook it in boiling water until it changes color, and remove the floating powder for later use.

2. Wash the beans and peel and cut the potatoes for later use.

3. Stir-fry corn oil, add pepper and Jiang Mo until fragrant, add elbow flower and stir-fry, add sugar (color) and stir-fry until elbow flower changes color, and add a little oyster sauce to enhance flavor. Finally, add soy sauce and stir fry, add water to the pot and stew, add beans and potatoes. Cover and simmer for 25 minutes over medium heat.

4. Out of the pot, delicious pot-stewed, full of memories. With a bottle of yogurt, it is nutritious and healthy!