Ingredients: 2 potatoes, carrots 1 root, dumpling skin.

Practice: 1. Peel potatoes and shred carrots. Pour oil into the pot, add shredded potatoes and carrots. Stir-fry until soft, add appropriate amount of salt, half a spoonful of chicken essence, one spoonful of soy sauce and one spoonful of oyster sauce.

2. Brush the dumpling skin with oil and stack it layer by layer, then roll it thin, steam it in the pot for about 5 minutes, and uncover it while it is hot.

3. Put the shredded potato on the steamed dumpling skin, wrap it, brush a layer of oil in the pot, fry the shredded potato burrito until golden brown, then turn it over, add a spoonful of water, cover it, and simmer 1 minute.