Put the shrimp in a small bowl and marinate it with a little salt for a few minutes to deodorize the shrimp. Don't add cooking wine to remove fishy smell, because the taste of soup is weak and the taste of cooking wine will be a bit heavy.

While curing the shrimps, cut the corn into thin slices, cut the iron stick yam into discs with a thickness of 1 cm, and then cut them into two halves from the middle to facilitate the cooking of glutinous rice.

Heat a little oil in the pot, stir-fry the shrimps for half a minute and then take them out for use. Stir-fry garlic and yam twice in the pot, then add a little more water than the big soup bowl, add corn, cover the pot and boil.

Cook for about 8 ~ 10 minutes, the soup turns white, add appropriate amount of salt to taste, be careful not to be salty, then pour the shrimp into the pot and cook for 1 minute. Finally, add the shallots and turn off the heat, and the soup is ready.