1. Material: 2 potatoes, common flour 150g, green pepper 150g, 2 cloves of garlic, or half a radish, a pinch of salt, a pinch of thirteen spices, a proper amount of sunflower oil, and a few pieces of pepper.

2. Wash the potatoes, control the water and peel them. Rub potatoes into silk with an eraser.

3. Mix a proper amount of flour with shredded potato to make the surface of shredded potato thinly coated with flour, add salt and thirteen spices, and continue to stir evenly.

4. Then add the remaining flour several times and continue to stir with the shredded potatoes until the roots of the shredded potatoes are clear and there is no excess dry flour in the basin. Put the shredded potatoes and cage cloth together in the cage drawer.

5. Put a proper amount of water in the steamer to boil, put it in the steamer and steam for 15 minutes.

6. Pour the steamed potato fork into the basin, spread it out gently with chopsticks and let it cool.

7. Peel and shred carrots.

8. Peel the garlic, mash it with a knife, wash the green pepper, and cut it into shreds.

9. Put the oil in the wok, add the pepper and stir-fry on low heat, and remove the pepper. Add minced garlic and shredded carrot and stir fry quickly, then add shredded green pepper and stir fry. Finally, add the steamed potato fork and stir well.