1, put the flour into a vessel, add a small amount of water to mix into a thick, and then add water to dilute to the satisfaction of the consistency, let stand for 15 minutes.

2, the potato peeled, washed, sliced and then shredded, and put under the faucet to rinse the starch standby.

3, garlic shoots to remove the two heads, wash, cut into 3cm long sections standby.

4, pan heat, turn to medium-low heat. Add a little vegetable oil, put in the shredded potatoes and stir-fry for 1 minute until the color becomes transparent, put in the garlic shoots and stir-fry for 1 minute, add a little salt, and serve.

5: In a separate pan, brush the bottom of the pan with oil, mix the batter sauce well, and spread 1 tablespoon into the bottom of the pan, then lift the pan and spread the batter sauce evenly on the bottom of the pan.

6. Crack an egg into a bowl and beat it.

7: When the batter turns up and browns around the sides of the pancake, pour the egg mixture over the pancake and turn to coat.

8: When the egg mixture is solidified, turn it over until both sides are golden brown.

9, in the talk about good batter on one side of the egg pancake with shredded potatoes, fried fish roe, on the other side of the edge of the sauce (like to eat spicy shoes can also touch the hot sauce). Since the placement of shredded potatoes on this side of the roll, cut in half can be.