Dad bought gluten-free homemade oil gluten, and burned this soup with bamboo glutinous rice and yam. It is delicious. It is also possible to buy a commercially available oil gluten, but it is not tolerable for cooking, and it is only necessary to put it in when the soup is almost cooked.
Yam peeled and cut, oil gluten cut in half, bamboo stalks with water
Add the yam pieces to the ginger and add the water to the yam.
Add red dates after the water is opened, and change the bamboo stalks and oil gluten to a small fire for about 1 hour. (The commercial oil gluten should be added before the pot)
Add salt to taste and cook for another ten minutes.