1. Wash and peel a root of Dioscorea opposita, slice it with an oblique knife and soak it in vinegar water for about 2 minutes to prevent oxidation and blackening of Dioscorea opposita.

2. A few cloves of garlic, a moderate amount of pepper and a little chopped green onion.

3. Put some salt in the boiling water in the wok and put the yam in the water.

4. Cool the oil in a hot pot, add garlic and pepper to saute until fragrant, and add Huaishan to stir fry quickly.

5. Slightly discolor, add a little water and stew for one minute. Sprinkle chopped green onion and serve.

yam is rich in protein, amino acids, glucose, vitamins B, C, E, choline and other nutrients. It has the dietotherapy effects of invigorating spleen and stomach, helping digestion, nourishing kidney and essence, benefiting lung and relieving cough, and prolonging life, and is suitable for families to eat regularly.

It's usually served with fungus or celery, and it can also be used to cook soup.