1. Cut the potatoes into thin strips and rinse them three times in clean water to remove the starch.

2. Crush the tofu, chop the onion, green pepper, and ham into fine pieces and mix together.

3. Add a little salt, chicken essence and five-spice powder and stir evenly.

4. Wrap the quail eggs in tofu paste and form into balls.

5. Dip the surface of the prepared tofu balls with a layer of dry starch.

6. Potato silk controls dry moisture.

7. Wrap the tofu balls in a layer of shredded potatoes.

8. Pour salad oil into the pot and heat it until it is 50% hot. Add potato balls and fry over medium-low heat until golden brown. Remove and serve.