Step 1: soak the red pickles in boiling water, squeeze out the water when it is soft, and wash the leeks and green peppers.

Step 2: Pour a small amount of cold water into the flour and stir with chopsticks until it is broken. There can be no dry flour or water.

Step 3: shred the potatoes, put them in boiling water and add salt until cooked.

Step 4: Put the dough bumps prepared in advance into the pot where shredded potatoes are cooked, evenly pour the two stirred eggs into the pot until cooked, and turn off the heat.

Step 5: Pour lard (or salad oil instead) into a wok, add ginger foam and onion foam, and stir-fry until fragrant.

Step 6: Stir-fry the red pickles, then pour in a little soy sauce, add a little water and cook for two minutes.

Step 7: Add green pepper and leek and stir fry for a while.

Step 8: Mix the vegetables with the freshly made potato soup.

Step 9: Mix the soup with the red pickles and take out the pot.