Yam was formerly known as yam, and the predecessor of the Tang Dynasty, Li Pre, was changed to yam because of shunning; in the Northern Song Dynasty, it was renamed Yam because it avoided Song Yingzong Zhao. The best produced in Huaiqing Prefecture (now Wen County) in Henan Province is called “Huai Yam”. "Huaishan" was exhibited at the Panama International Exposition in 1914. It has been popular both at home and abroad. It has been exported to more than ten countries and regions such as Britain and the United States over the years. "Compendium of Materia Medica" said that it has the nourishing effect of supplementing the vital energy, strengthening the spleen and strengthening the spleen.
The yam is peeled and washed in the cool water. Wash and spare.
Pour 5 bowls of water into the pan. After the water is boiled, cut the yam into small pieces and put them in a pan. Cook for 30 minutes on low heat.
Finally, put rock sugar and boil for 10 minutes, ok~
I cook it is relatively thin, like a little thicker, put more yam ~