Kung Pao Yam
1.
Cut the peeled yam into small cubes, soak in water, add a few drops of white vinegar, so that the yam will not turn black easily.
After soaking for five minutes, control the moisture, add dry starch, and wrap it in the yam. Pour oil in the pot and fry the starch-coated yam.
2.
Use salt, sugar (more), vinegar, light soy sauce, and chicken broth.
3.
With a little oil in the pot, fry the Chinese pepper and dried chilies over low heat. Then add garlic slices, ginger, yam, green onion and stir fry.
4.
Pour in the juice and stir fry, add the scallion and white segments, pour a little water starch before the pan, pour in the fried peanuts, pour a little chili oil, and leave the pan.
5.
The whole process is very fast, the yam is deep-fried, so it will be out of the pot in two or three minutes.