Cooking Steps

1. 

   Step1:Wash and peel potatoes.

2. 

   Step2:Cut the potatoes. Don't be too thin. Soak for ten minutes. (you can also use the wiping plate to wipe the wire

3. 

   Step3:Control the water to dry. Mix the potato shreds with flour. Steam in the steamer for 20 minutes.

4. 

   Step4:After 20 minutes, take it out and let it stand for 10 minutes. Separate the glued parts.

5. 

   Step5:Cut celery into sections for later use.

6. 

   Step6:Shred the dried chili, slice the garlic, slice the ginger and slice the onion. Heat the pot with cold oil. Stir fry the shallot, ginger, garlic, dried chilli in warm oil to make it fragrant. Then rub the potato that has been dried and pour it into the pot. Stir fry it. Add a little spicy, fresh soy sauce, salt and chicken essence.

7. 

   Step7:Steam the taro and rub it to absorb oil. When frying, it's better to add oil twice to make it evenly permeated by oil. Stir fry for 2 minutes. Flatten with shovel. Heat Kang for about 30 seconds. Then stir. Repeat this three or four times. Get out of the pot.