Ingredients: Misgurnus anguillicaudatus, Rhizoma Dioscoreae, Coicis Semen, Poria, Lotus Seeds, Ginger, Pepper and Salt.

Step 1: Soak the loach in salt water, rinse off the mucus with boiling water, cut it open and wash it for later use; Stir-fried Coicis Semen and soaked in Poria cocos and lotus seeds for one hour. Peel the iron stick yam and cut it into hob blocks for later use. Slice ginger.

Step 2: Add a little oil to the pot, stir-fry the ginger slices and loach together for a few times, so that the loach sticks to the taste of the ginger slices to remove the fishy smell, and continue to stir-fry until the loach is cooked on both sides.

Step 3: Pour the excess oil into the pot, add the boiling water that submerged the loach, boil it with strong fire, cover the pot and continue to cook for 5 minutes until the soup is milky white, then put the yam, coix seed, poria cocos and lotus seeds into the pot and continue to cook for 10 minute.

Step 4: Add a spoonful of pepper and a proper amount of salt before taking out the pot, stir well and take out the pot. In this way, a pot of delicious and nourishing yam loach soup is ready.

Misgurnus anguillicaudatus is called "ginseng in water" and has high nutritional value. If you are weak, you can drink more loach soup. Misgurnus anguillicaudatus has fewer thorns. Although the meat is tender, eating meat is always too much trouble. Stewed meat is great, so it can last longer and tastes delicious.