My favorite yam with vinegar sauce is to cut it into cubes and soak it in cold water, because the starch mucus in it is too sticky and easy to cause itchy skin. Cold water frying is also very helpful. In the process of frying crisp, I like to add a little essence to refresh and color, then add cold water to stir fry for a few times, and finally pour balsamic vinegar, which will definitely make your appetite open.
And now there are strange-looking vinegar-slippery yam slices in the restaurant outside, which is also the effect of the knife. To be honest, they are delicious, too. Of course, it's not just vinegar soaked yam. Yam stewed chicken, Chinese yam stewed ribs and boiled soup are all very nutritious recipes, and they taste very good.
Personally, as long as it is a menu of vinegar series, it is very appetizing. The reason why vinegar yam is delicious and charming is probably because of its unique smooth and tender characteristics.