Main ingredients: taro, potatoes

Accessories: garlic cloves (or green onions), ginger, salt, five-spice powder, pepper, ginger, pepper,

Monosodium glutamate, chili oil (splash chili oil can not be too high), homemade tomato sauce. Production of a

Take a number of taro, rubbed with a rubbing into inch-long thin slices of children, with the flour stirred, steamed on the pot. When serving, into a large bowl, seasoned with garlic, spicy noodles, sauce, vinegar and green onion chili oil and then mixed with pepper, green onion, ginger powder, salt and tomato sauce.

Cut the potatoes into thick julienne strips (just cut them if you don't have a rub). Then soak in water, soak for a while, control the water, and then coated with flour. Steam the floured potatoes in a steamer, note that a little oil on the drawer cloth prevents them from sticking. Steam on about 30 minutes.

The eating method is mainly divided into two kinds of fried, mixed, the former is with meat, chili and other fried to eat, the latter is the onion, persimmon peppers, chili, cumin powder, some meat, green onions, garlic cloves. Put it in the pan and fry it until it is 80% mature, then put in the shredded potatoes that you have just steamed and mix them together, put soy sauce, salt, cumin powder, chili powder and then you can start the pan.

Making two

1. Peel the potatoes first, the authentic way is to use the perforated rubbing into the shredded, so that the purpose of doing so in order to better evenly coated with flour, rubbing the general supermarkets are sold.

2. beat in an egg, add flour in small portions, seasoned with salt, chicken essence, pepper, hand grasp;

3. into the pot of water steaming for 15 minutes to steam;

4. flat on the board to cool, ready to green peppercorns, minced ginger, minced garlic;

5. start the frying pan, into the peppercorns, minced ginger, minced garlic, peppercorns, popping, and then into the taro stir fry, add some salt, minced garlic, minced garlic, minced garlic, minced pepper. Then add some salt, chicken essence, out of the pan before sprinkling some sesame seeds into it.