1. Boil the potatoes for 5-7 minutes or insert chopsticks into Nengtongzhi, but not too cooked, cut in half;
2. Squash the potatoes, don’t be too flat, they will rot easily
3. Open the laying hens to separate the egg whites and egg yolks, beat the egg whites evenly, add them to the potatoes, add 1 tablespoon of corn starch, and mix well
4. Bring the pot to medium heat, fry the potatoes until they are cooked through and the surface is crispy, remove the oil, put it on a plate, and sprinkle on the noodles to enjoy.
Tips:1. Don't cook the potatoes too badly when they are boiled, otherwise they will fall apart when fried.
2. Not only dipped in huai salt, but also dipped in tomato juice, garlic salt and onion salt.
