1. One potato, peeled, shredded, soaked in cold water for 5 minutes
2. Curry, bought from the supermarket, original flavor, not spicy, use a small piece (1/6)
3. Pour 5g vegetable oil into the wok, heat to 80% heat, pour the potato shreds into the wok, stir-fry for 40 seconds on high heat, and cut off
4. Put the curry cubes and stir fry together with the potato shreds for about 20 seconds, the curry is slightly heated and melted
5. Pour in 70g of cold water, cover the pot, and boil for 2 minutes
6. Boil the pot, add 3 salt, half a spoonful of sugar, and use a spatula to keep making circular motions in one direction until the soup shrinks and bubbling
7. Turn off the heat and cook. The whole process is big, simple, full-bodied curry, appetizing, potato silk is smooth, but also retains the crispness and tenderness, which is also very suitable for children to eat
