1. Prepare ingredients, peel and wash potatoes and carrots separately
2. Rub potatoes and carrots into fine filaments with a grater, add salt and five-spice powder, mix well and marinate for 10 minutes
3. Add flour, cornmeal and baking powder and knead slowly to form a dough
4. Proof for 20 minutes
5. Then take out and knead the long strips and divide them into about 30 grams of small doses
6. Make rounds separately, press lightly on the middle and ring fingers of the left hand and the palm of the hand, and poke a hole in the bottom of the right thumb to round it to form a socket shape
7. Add water to the steamer and bring to a boil, put the head in a basket, and steam for 15 minutes. Turn off the heat.
8. Chop garlic into fine pieces, finely chop green and red hot peppers
9. In a bowl, use June fresh lemon steamed fish soy sauce, Verdami rice vinegar and sesame oil, mix well
10. The eggs are cooked and peeled, crushed with a spoon
11. Pour in the prepared juice and mix well
12. Take out the nest, scoop a spoonful of eggs and garlic to eat together,
