Eat more of it for dinner in spring ~ it will strengthen the spleen and stomach and keep your comple
| Iron Bar Yam piece | Chicken Breast A small piece |
| Prawn 2 pieces | Carrot A small piece |
| Onion and ginger A little | Cooking wine 3 spoons |
| Light soy sauce 1 scoop | White pepper A little |
Step 1
Prepare all the ingredients and wash them, peel the yams and carrots, pick out the shrimp lines, remove the shrimp heads and shells (do not throw them away)
Step 2
Chop the chicken breast into puree and put it into a large bowl + 2 spoons of cooking wine + a little pepper + a little cooking oil, mix well and set aside. Cut the shrimp into small pieces + 1 spoon of cooking wine + a little pepper, mix well and set aside
Step 3
Beat the yam and chop into a slightly grainy paste. Cut the carrots into small dices and set aside.
Step 4
Add a little cooking oil to the pot, sauté the green onions and ginger until fragrant, then add the shrimp heads and shells, shrimps, and minced chicken and stir-fry
Step 5
When the chicken changes color slightly, add the diced carrots and stir-fry for a few times
Step 6
Add a spoonful of light soy sauce
Step 7
Add appropriate amount of hot water and bring to a boil over high heat
Step 8
Add the yam paste and stir evenly. When the pot is boiling, remove the shrimp heads and shells. Turn to medium-low heat and simmer until thick.
Step 9
Pour in the egg liquid and stir continuously to form small hibiscus-shaped egg flowers. Sprinkle in a little salt and coriander and turn off the heat.
Step 10
It’s delicious and delicious. Have a bowl for breakfast and be full of energy! Eat more of it for spring dinner~it will strengthen the spleen and stomach and keep your complexion rosy~it is better than the cooking skills in the beauty salon in the past
