300g of Chinese yam, 2 teaspoons of Lycium barbarum (10g), 50g of rock sugar and 2 tablespoons of white vinegar (30ml).

working methods

1. Wash the surface sediment of yam, peel it, and then soak it in cold water for a while to dilute the surface mucus as much as possible. Rinse Lycium barbarum with clear water, and then soak it in warm water until it is completely launched.

2. Cut the yam into strips 6 cm long and 1 cm square.

3. Put a proper amount of hot water in the pot. After the fire boils, put the yam strips and medlar in slow fire for 3 minutes, take them out and put them in cold water for a full shower, then drain the water for later use.

4. Leave a little hot water for boiling yam in the pot, then add rock sugar and simmer until it is completely melted, then add white vinegar and thicken the soup slightly to make sweet and sour juice.

5. Finally, pour the sweet and sour juice into the medlar yam and soak it for 30 minutes.