1. Fill a piece of pie crust with 1 egg, chopped green onions, chopped onions, 200g potatoes, 60g green peppers, 25g dried shrimps, and salt. Cut the onions and scallions into small pieces and set aside. Beat 1 egg, mix well, add 1 teaspoon of salt, and add the prepared scallions and chopped onions.

2. Make egg-filled pancakes: add an appropriate amount of oil to a pan, heat over medium-low heat, spread the smooth side of the pancake skin in the pan, and flip it over with a spatula immediately after small bulges form in the pancake skin. Fill the cake skin, turn it over and fill the cake skin. Use chopsticks to pierce the skin to lift up the cake skin. Quickly pour the egg liquid into it. After filling, flip the cake skin and fill it. Adjust the heat to medium until both sides are golden. Remove from the pan.

3. Peel and grate the potatoes, wash and soak in water for 5-10 minutes to wash away the starch. Cut the green pepper into sections first, remove the white tendons and minced pepper inside, clean them, and then cut them into shreds.

4. Stir-fried green pepper and potato shreds: Add a small amount of oil to the oil pan. After the oil is warm, add 25g of shrimp skin and stir-fry until fragrant. Add green pepper shreds and continue to stir-fry until fragrant. Then add 1 tablespoon of salt, add potato shreds, and turn on high heat. Stir-fry for 1-2 minutes and serve. The egg-filled pancakes rolled into shredded potatoes are very delicious to eat directly. You can also put various sauces on the pancakes according to your personal taste.