Ingredients: potato flour100g, roe 50g, lettuce leaves 50g, onion10g.

Seasoning: 1 baoxiangqi sauce, 5g of tree pepper oil, 0.5g of salt and 0.5g of monosodium glutamate.

Making:

1. Wash the lettuce leaves and put them on a plate. Heat 200 grams of water in a pot, pour in potato powder and stir well to form mashed potatoes, add a little salt, monosodium glutamate and chicken juice, stir well and plate.

2. Heat the bottom oil in the pot, add the fish roe, pour the tree pepper oil, add the salt, monosodium glutamate and fragrant soy sauce, stir fry, pour it on the mashed potatoes, sprinkle with fragrant onion rings, and serve.

Key:

1, the ratio of potato powder to water is 1: 2, so the consistency of mashed potatoes is the best, and the water temperature should not be too high, so it can be burned to about 50 degrees. If the water temperature is too high, mashed potatoes are easy to paste.

2. When frying roe, pour a little pepper oil to cover up the fishy smell.

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