2. Chop the scallions and dice the ham.

3. Next, put the steamed potatoes into a bowl with a knife into the puree, add salt, monosodium glutamate, pepper, chicken powder, cooking wine, about 20 grams of water, and then add the flour, eggs, and then into the parsnip minced ham diced and stirred evenly, with the hands of the dough into a small cake standby.

4. When the pan is hot, add about 10 grams of salad oil, put the potato pancakes into the pan, and fry on low heat until both sides are golden brown.

5. Finally, the fried potato pancakes out of the pan on the plate can be.