Ingredients:

150g potatoes, 20 braised peanuts, 100g grass seeds, 5g cooked sesame seeds, 10g flour, 2g refined salt, 1g MSG, 5g white sugar grams, 5 grams of soy sauce, 5 grams of balsamic vinegar, 5 grams of lees soju, 50 grams of tomato paste, 10 grams of dry starch, 15 grams of wet starch, 5 grams of sesame sesame oil, and 500 grams of refined cooked lard.

Preparation method::

1. Wash the potatoes first, steam them in a steamer, peel them and mash them into puree; pick and wash the grass seeds.

2. Put the mashed potatoes into a small pot, add flour, dry starch, monosodium glutamate, refined salt, and sesame oil and mix well. Divide into 20 portions. Use 1 peanut as a core and wrap the potatoes. Puree it into the shape of dates, and make 20 "potato dates"; put the wet starch, tomato paste, soy sauce, sugar, balsamic vinegar, monosodium glutamate and refined salt into a small bowl, add a small amount of water to make a gravy and wait use.

3. Heat the wok over high heat, add vegetable oil and heat it until it is 70% hot. Add the "potato dates" and fry until light yellow, pour into a colander and drain. !

4. Leave the bottom oil in the wok and put it back on the fire. Add the tuna, add the shochu wine and refined salt and stir-fry briefly. Remove from the pot and put it on a plate.

5. Put the wok on the fire, pour the prepared gravy into the pot, wait until it condenses, add the potato dates, drizzle with sesame sesame oil, turn the pot into a plate, and sprinkle Serve with cooked sesame seeds