1. Wash tamarind first, cut leek into sections, and shred potatoes;

2. Boil the water in the pot, and put the shredded potatoes in the hot pot and take them out;

3. Soak the washed Yujin in a boiling water pot until it is cooked, and take out the water control;

4. Heat the wok, add peanut oil, saute shallots, ginger and garlic slices and dried Chili slices;

5. Add soy sauce to the cooking pot, add shredded potatoes, add appropriate amount of water, and cook the shredded potatoes;

6. Add tamarind and stir fry with a spatula, add salt and chicken powder to taste, add leek and stir fry, and pour sesame oil out of the pot.

1. Blanching the Yujin fish in advance can remove the fishy smell and speed up the ripening time of Yujin fish. 2. If it is found that Yujin fish is easily broken when it meets water in the cleaning process, it means that this fish is not fresh. Fresh tamarind should be dry and refreshing, and it should be carefully selected. 3. Jade carp and leeks are better, and leeks are easier to cook, so it is better to add them at last.