1. Tie Kun yam washes away the mud and sand, steamed in a steamer, peeled, and smashed.
2. 6 donkey-hide dates, diced.
3. Pour Ejiao jujube into yam, add appropriate amount of flour, add a little water, and mix well.
4. Take an appropriate amount, pinch the dough and press flat.
5. Put an appropriate amount of oil in the pot and fry the mountain peony and jujube cakes on both sides over medium heat. (Less oil, turn over frequently)
6. Fry until slightly yellow and ready.
7. Three kinds of yam cakes were fried. Two are sweet and one is salty.
