Potato, salt, sesame oil, cumin powder, coriander, white sesame, chopped green onion, fermented bean curd, Chili noodles.

Practice:

1, first, clean the prepared potato with clear water, then remove it, cut it into hob blocks (it can also be cut into slender waves, depending on your preference), put it in clear water, rinse off the starch on the surface, and control the water to dry for later use.

2. Wash coriander and shallot and cut them into sections for later use.

3. After heating the pot, add white sesame seeds and stir-fry until fragrant, then add cumin and stir-fry until fragrant. Stir-fry the white sesame seeds in a pot to give a fragrance, add cumin and Chili noodles to continue to stir-fry to give a fragrance, and then put them on a chopping board and hammer them into fine powder with a knife or food.

4. Start the fire again, add the cooking oil, and when the oil temperature reaches about 80 degrees, add the potato pieces that control the dry water and stir fry constantly.

5. Then, fish out the potato that has been fried into golden brown, put it in a big basin, cut the ear root into pieces and put it in the big basin.

6. Add chopped green onion and coriander, sprinkle some white sesame seeds and cumin powder pepper fabrics, add fermented bean curd, stir well and pour it into the plate, then insert it with a bamboo stick to taste.

Tips:

1. To use the diluted fermented bean curd, it is salty, and other ingredients are salty, so just put a small amount of salt, or decide the amount of salt after tasting.

2. If there is no thin milk rot, you can use Chili sauce or Chili noodles instead, or you can use millet spicy powder instead.