Seasoning: 3 dried mushrooms, 30g pork belly, 50g peanuts, garlic 1 petal, onion 1 small piece, salt 1 spoon, soy sauce 1 spoon, clear water 1 small bowl, 2 handfuls of shrimp skin, and cooking oil/kloc-0.

Practice steps:

1, mince onion and garlic, soak mushrooms and chop them, chop peanuts and chop pork belly when cooked.

2. Preheat the wok, pour in a spoonful of oil, add garlic, green onions, mushrooms, peanuts, pork belly and shrimp skin in turn, stir-fry until fragrant, and turn off the heat for later use.

3. At the same time, prepare a milk pot, fill it with water, boil it, put in the washed potatoes with skins, turn off the heat after the water boils, leave a small gap in the lid, cook until chopsticks can easily pierce the potatoes (about 20-30 minutes), and then put the potatoes under the tap while washing water and peeling them, which is particularly easy.

4. Mash the potatoes, the purer the better.

5. Add potato powder, salt and water after soaking mushrooms (don't put all the water in, pour it bit by bit).

6. Stir well with chopsticks until mashed potatoes, potato powder and water are mixed evenly. Try to knead it by hand to see if it can be molded.

7. When you can knead it, put in the fried ingredients and pour a teaspoon of soy sauce.

8. After mixing evenly, knead the noodles by hand, then knead them into long strips and completely knead them into several portions. Knead them all and put them into a steamer. Brush a thin layer of oil on the bottom of the steamer. After the water boils, steam over medium heat 15 minutes.

9. Cut into pieces after cooling and eat more delicious after frying. If you are afraid of getting angry, you can cut the steam directly.