1. Wash two new potatoes and garlic moss.

Take a piece of meat out of the refrigerator and melt it for a while. Cut it when it is half frozen.

2. Cut potatoes into strips slightly thicker than garlic moss. Cool water to remove starch.

3. Cut garlic moss into sections for later use.

4. Shred the meat, just about the thickness of potato chips.

5. Add oil to the pot, heat it and add potato chips to fry.

I'm not willing to put more oil here, so the potato chips are not crispy enough. In addition, it is best to use absorbent paper to absorb the excess water after the potato chips are watered, so that it will be better to fry. It is best to fish out when it is golden yellow.

It's a pity that I didn't fry golden yellow.

6. Add garlic moss to the pot and fry for two minutes.

7. Leave the bottom oil in the pot, stir-fry the meat to change color, add pepper noodles, add potato chips, garlic moss, stir-fry with salt, add a little soy sauce, pour a spoonful of water along the side of the pot, and turn it over a few times to thicken it with water starch.

Fried yuba with mushrooms and fungus

1. Remove the roots of mushrooms and tear them into small strips.

2. Soak mushrooms, yuba and torn agaric in hot water, and soak them over the ingredients for about ten minutes. Prepare a washed green pepper.

3. Cut the green pepper into sections, and take out the soaked mushrooms to grab the water.

4. Pour the oil in the pot, add the green pepper and simmer.

5. Add the mushrooms that have been soaked in water and stir fry.

6. Add fungus and yuba, stir-fry for a while, add appropriate amount of salt and sesame oil according to personal taste, and if you like vinegar, you can also fill in appropriate amount of vinegar and take it out of the pot.