Chop 1 jin, iron rod yam 2 root, old ginger 1, garlic 3 valve, iron rod yam is long and thin, mouthfeel very the face suits Bao soup, very thick yam is fragile, suit a fried dish!

Chop pan is clean, fresh chop can immerse 1-2 hour, bubble haemorrhage water, yam flay (allergic person wear a glove please) abluent hind inclined knife is cut paragraph, bubble enters cold water in (prevent oxidation to blacken) , garlic, Laojiang is patted flat reserve;

Arenaceous boiler installs water of smaller part boiler, cold water puts chop, boil boil to water, fish out chop (scald water goes hematic foam) ;

Arenaceous boiler washs cold water of additional outfit 3L clean, put chop, Laojiang, garlic, in after big baked wheaten cake leaves, turning, small fire boils 30-40 minute (during but ladle casts aside float foam) ;

After small fire stews 30 minutes, soup juice suckles white;

In arenaceous bowl is being put after yam accuses water;

Small fire boils 10-15 in minute, the chopstick can be inserted into yam can, join 1.5 grams salt (the salty chop that I use, bubble one in the evening, salt can be added less a bit, fresh chop can increase appropriately on the foundation of 1.5 grams) ;

Install Pan Kesa chopped green onion or garlic sprouts, delicious.