2. Prepare small potatoes and wash them with water.
3. After the small potatoes are cleaned and cooked with skin, you can prove that the small potatoes are cooked by poking them with chopsticks.
4. Put the steamed small potatoes on the chopping block, pat the potatoes flat with the back of the knife to facilitate the taste at the back, and peel them after cooling.
5, put rapeseed oil in the pot (other oils are ok, but rapeseed oil is the most fragrant), code the small potatoes, slowly fry them with medium and small fire until the potato surface is golden yellow and slightly burnt, and then turn over and continue frying.
6. Add minced garlic 10g, cumin powder 15g, chili powder 15g and 20g of salt and pepper powder, mix well with shallots and take out.