1. Peel the pears and cut them into pieces for later use.
2. Wash the rice well and set aside.
3. Add the washed rice and cut pear porridge to the pot.
4. Add the right amount of rock sugar.
5. Add water and start cooking the porridge. I measured it for three people. Cooking porridge in the morning is a bit in a hurry, so I use a pressure cooker, and I can make an appointment in advance at night.
6. Peel the potatoes and set aside.
7. Whether it is rubbed or cut, it is processed into potato shreds.
8. Potatoes are not too watery, but not water, so that they can maintain viscosity better, and then add an appropriate amount of salt.
9. Add a little pepper or not.
10. Stir well.
11. Brush the pan or electric baking pan with a little oil to prevent sticking. Arrange the potato shreds into a round shape and fry them slowly.
12. For those who like to eat eggs, put an egg on top. Turn it over carefully while frying.
