1. Add water to the noodles and stir to form a dough that can be picked up with chopsticks.

2. Add a little water on top and set aside for about an hour.

3. Cut the potatoes into julienne strips.

4. Wash the shredded potatoes twice with water and soak them again.

5. Cut the green pepper and carrot into julienne as well.

6. Shredded potatoes and carrots first into the boiling water blanch, almost almost cooked and then into the green pepper shredded blanch.

7. Fish out of the cool water, drain.

8. Pepper potato shredded in salt, black pepper, ginger powder, monosodium glutamate, sesame oil, chili oil can be mixed well.

9. When the noodles are ready, pour off the water on top.

10. Bottom non-stick pan warm, no oil, pick up a piece of dough with your hand, rub in circles on it, rub out a thin layer of batter.

11. When the edge of the batter warps, you can take it out.

12. Place shredded potatoes on one side of the crust.

13.Seal both sides and roll up into a tube.

14. Brush the pan with oil and fry the pie tube until colored.

14.