1, first of all, take a number of potatoes, depending on the number of people to determine the share of larger potatoes, a person a half enough. It is best to choose the local potatoes in northern Shaanxi, the flavor is more authentic. The potatoes will be peeled and cleaned. The first thing you need to do is to use the "rubbing" to cut the potatoes into thin slices of an inch long.

2, wipe the best choice of wide slices, will come out more delicious, more flavor. I only have a narrow slice of rubbing so I made do with what I had! (If the potatoes are more, peel them in stages. (If you have a lot of potatoes, peel them in small batches. If you mix them into the pot before peeling them, you can prevent the potatoes from oxidizing and turning red.)

3, and then, put a little flour (the amount of flour depends on how many thin slices of potatoes), and stir the potatoes evenly until the thin slices of potatoes are coated with flour and don't stick to each other.

4, to the steamer pot pour in a moderate amount of water, boil and mix the potatoes into the steamer (a lot, if the potato flakes to mix a few times, mixed in time to put into the steamer) steaming for 20 minutes. If a lot can increase the time.

5, steam can be out of the pot. This will be if you have a craving, you can also eat. Mixed with some pre-mixed dipping sauce (garlic vinegar, sesame oil, salt, MSG, ginger) or persimmon sauce, sprinkle a little cilantro flavor is also very good! Of course, stir-frying will be even more delicious. However, fried rub the best taro rub to cool, otherwise it is easy to stick to the pan. Preparation onion and garlic diced, green pepper shredded.

6, start the frying pan, burst incense onion and garlic diced into the green pepper stir fry. Finally, the cooled taro wipe into the frying pan, stir fry until the taro wipe are a piece of the best. Add salt and seasoning can be removed from the pot. So far the fragrant taro rub on the finished!