1. Prepare materials.
2. Peel the potatoes, dice carrots and potatoes, and cut dried peppers into sections.
3. Bring water to a boil in a pot, add double diced blanched water, close to maturity in about four to five minutes, remove and let cool.
4. Heat the pan with cold oil, add the peppercorns to create a fragrance, remove the peppercorns out of use, and then add the dried peppers and fry them to create a fragrance.
5. Add double diced and stir fry for a few times, add salt chicken powder and white pepper to taste, stir fry and pour sesame oil out.
6. Sprinkle with cashew nuts and serve. The cashews I bought are ripe. If you buy raw cashews, you can deep-fry them in advance before using them.
