1. Put the flour into a vessel, add a little water, stir it evenly to thicken it, then add water one by one to dilute it to a satisfactory consistency, and let it stand for 15 minutes.

2. Peel and wash the potatoes, slice them first, then shred them, and rinse the starch under the faucet for later use.

3. Remove both ends of the garlic bolt, wash it and cut it into 3 cm long sections for later use.

4, the pot is hot, turn to medium and small fire. Add a little vegetable oil, add shredded potatoes and stir-fry for 1 min until transparent, add garlic and stir-fry for 1 min, and add a little salt to serve.

5. Take another pot, brush the bottom oil, stir the batter evenly, spread it into the bottom of the pot with 1 Ma Shao, take out the pot, and spread the batter evenly on the bottom of the pot.

6. Take an egg and break it in the bowl.

7. After turning around the dough, pour the egg liquid on the dough and stir well.

8. After the egg liquid is solidified, turn it over until it is golden on both sides.

9. Put shredded potatoes and fried roe on one side of the agreed batter omelet, and put sauce on the other side (you can also dip hot sauce in children's shoes if you like spicy food). Roll it up from the side where the shredded potatoes are placed and cut it in half.