2. Wash the corn and grind it into velvet, peel off the kumquat skin and divide it into flaps.

3. Ground corn velvet, grind the velvet after the corn core do not throw away, used to boil soup base.

4. Yam remove the outer skin and wash well, take 50 grams cut grain.

5. The rest of the yams are all ground into winter melon puree spare.

6. Mince the pork, add a small amount of sugar and soy sauce.

7. Pepper, salt and cooking oil and mix well.

8. Rosemary washed and chopped.

9. Eggs high in a bowl and beaten and set aside.

10. Put the corn cores in a pot after grinding the velvet.

11. Bring to a boil over high heat, then turn to medium heat and cook for 20 minutes, until the soup is tender and yellow.

12. Add diced yam, turn up the heat and cook for 5-8 minutes.

13. Add grated corn puree.

14. Add the mashed yam.

15. Cook on high flame and continue to cook for about 8-10 minutes and add the pork.

16. When it comes to a boil, add the starch water, stirring as you add it.

17. Add the egg mixture, also stirring as you add.

18. Finally, sprinkle in chopped rosemary and mix well.

19. The dish can be opened to eat, eat, you can first try the taste, not enough flavor, and then add some salt.

Suggestion: You can place the ingredients according to your personal taste.