Materials

1000 grams of potatoes (potatoes), a little rapeseed oil, a little flour, a little peppercorns

Method

1. Wash the potatoes and cook them thoroughly, take them out and peel off the skin, crush them into pureed beans with a spoon, add a little flour, an appropriate amount of salt, monosodium glutamate and chopped green onion, mix well, and shape into potato cakes 2.5 cm thick and 8 cm in diameter.

2. Prepare seasonings, appropriate amount of pepper noodles, soy sauce, MSG, break into two pieces (cut into 8 mm lengths), chopped green onion, shredded kelp, pickled pickled radish (cut into 5-6 mm pieces) ), paste chili noodles, minced ginger, and peanut kernels (crushed) and mix evenly.

3. Heat a little vegetable oil in a pan until it is 60% hot. Fry the potato cakes over low heat until golden brown on both sides. Add the prepared seasonings and mix.

Tips

Flavour characteristics: golden on both sides, crispy on the outside and soft on the inside, spicy and delicious. Preparation points: Potatoes must be boiled, not hard-core, and both sides must be seared into crispy shells over low heat to make them delicious.