(1) Wash the ribs, blanch them and take them out.

(2) Peel the yam and cut the hob block, and peel the carrot and cut the hob block.

(3) Put a little oil in the wok. After the onion and ginger are sauté ed, pour in the ribs with dry water and stir-fry for a while. Add appropriate amount of water and submerge the ribs. When the fire boils, turn to low heat and simmer.

(4) After stewing for 30-40 minutes, add yam for stewing 15 minutes, and finally add carrot for stewing for 5-10 minutes.

(5) Put a proper amount of salt a few minutes before taking out the pot, and finally add seasoning to taste, and then take out the pot.

2. Mutton yam soup.

(1) peeled yam, soaked in white vinegar water and cut into hob blocks.

(2) the mutton is cut into small pieces with a knife, and the scallion and ginger are cut into pieces;

(3) Add a little oil to the pot, add onion and ginger slices, stir-fry mutton, add water, stew mutton, and add yam 15 minutes.

3. Wuji yam soup.

(1) After the black-bone chicken is treated, boil the water and take it out.

(2) Add water to the casserole to half the amount of the casserole, put the blanched black-bone chicken, mushrooms, red dates, star anise, onions and ginger together, and cook for about an hour and a half with slow fire after boiling over high fire.

(3) Cut the washed and peeled yam into large pieces, stew it in a pot for half an hour until it is crisp and rotten, and add appropriate amount of salt to taste.