Panthoxylum bungeanum, star anise, ginger, sugar, salt, MSG, green onions, garlic cloves, cola, sesame seeds, cumin, soy sauce.

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1. Wash the fresh small potatoes without peeling them;

2. Add water to the pot, add the potatoes, and bring to a boil over high heat. Boil over medium heat for another 10 minutes, then remove and drain out the water;

3. Add an appropriate amount of oil in the pot, fry the cooked potatoes, wait until the skin is slightly wrinkled, take them out to drain out the oil, and set aside. During this time, take another pot, make brine, and add all the seasonings in the ingredients. Add the fried potatoes to the marinade, bring to a boil over high heat, then reduce the heat to low and simmer for 20 minutes until the potatoes are soft and tender. Eggs need to be peeled and put in, and should be taken out after 10 minutes;

4. Use chopsticks to test the potatoes. If they are translucent when you poke them lightly, take out the potatoes and eggs and put them in another in a clean container. Remove the impurities from the brine, pour the brine into a potato container and let it sit for more than 2 hours.

⒈Wash the potatoes, peel and cut into thin strips.

⒉ Soak the cut potato shreds in cold water. After a few minutes, drain out the water.

⒊ Boil water in a pot, add dried shredded potatoes, and add a few drops of vinegar.

⒋After boiling again, remove, drain, and let cool.

⒌Put sesame oil, minced garlic, salt, and MSG into the shredded potatoes. If you like it spicy, you can add some shredded chili pepper and mix well.