2. Accessories: salt, vinegar, sugar and chicken essence.

3. Peel and wash the yam slices and rinse them with water several times.

4. Slice carrots.

5. Stir-fry the carrots in the oil pan until they change color.

6. Add yam.

7. First add 3 spoonfuls of white vinegar, then add 2 spoonfuls of white sugar.

8. Stir fry evenly, add salt and then add a little boiling water.

9. Stir fry until the soup is dried and stir fry the chicken essence evenly.