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After cleaning Lycium barbarum, soak it in water for about 1 min until it becomes soft.

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Wash and peel the yam. Pay attention to wearing a pair of disposable gloves when peeling, so as not to get the mucus of yam and prevent one's fingers from itching.

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Cut the yam into thin and even slices, not too thin, about 2 mm thick, too thin and easy to fry.

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Put cooking oil in the pot, fire, heat the oil, then pour in yam slices and stir fry.

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Yam is very easy to stick to the pot during frying. To avoid sticking to the pan, salt and about 100 ml of water can be added. Stir-fry until the water is dry. When the yam changes from white to transparent, it is ripe. Turn off the heating.

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Sprinkle with Lycium barbarum, stir well, plate, and enjoy the crisp and delicious fried yam.

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