Composition:

One catty of cowpea, one potato, half carrot, appropriate amount of potato starch, one boiled egg, several cloves of garlic, salt, sesame oil, soy sauce, vinegar and Chili oil (don't put it unless you eat spicy food).

Steps:

1. Choose slender and firm cowpeas, so that cowpeas will not be empty and taste tender. Don't pick the cowpea, clean it directly, cook it directly, cook it until it is not cooked, take it out and let it cool.

2. Wash potatoes and carrots, peel them and dice them for later use. Cut the stem of cowpea and dice it.

3. Boil the water and cook the potatoes and carrots until they are cut off. Remove and control moisture.

4. Pour diced potatoes, diced carrots and diced cowpeas into a larger pot, add potato starch bit by bit, and stir until you can hold diced vegetables with your hands.

5. Put all the cut vegetables into even and dense balls, put them on a steamer, boil water and steam for about 8 minutes (be sure to boil water before steaming).

6. When it's time to steam vegetables, mix the sauce, mash the garlic with salt, add a boiled egg, add a spoonful of sesame oil, a spoonful of soy sauce, a spoonful of vinegar and a spoonful of Chili oil (don't eat spicy food) and stir well. This is the egg and garlic sauce that I have never eaten. Just try it.