1. Prepare ingredients, cook corn kernels and peas kernels
2. Peel and slice potatoes
3. Put it on the plate and cover with plastic wrap and put it in the microwave on high heat for 5 minutes until cooked
4. Put the pork stuffing into a bowl, add white pepper powder and cooking wine to remove the fishy
5. Chopped chives
6. Chopped garlic cloves
7. Add sugar to the bottom of the bowl and rice vinegar
8. Light soy sauce and starch
9. Add appropriate amount of water to mix evenly into a bowl of juice
10. Put the ripe potatoes into the bag and roll them into mashed potatoes with a rolling pin
11. Take out and add crushed black pepper and appropriate amount of milk to mix evenly
12. Coat the inner wall of the small bowl with edible oil (good demoulding) into the mashed potatoes and compact
13. Then buckle upside down in the plate for later use
14. Heat the pan with cold oil to 40% heat and pour the meat
15. Stir-fry until the color changes, add the chopped green onion and garlic, stir fry for a fragrance
16. Transfer the minced meat to the side of the pot, add the Pixian bean paste and stir-fry the red oil
17. Then cook the cooking wine to remove the fishy meat and stir-fry the meat
18. Add the peas and corn kernels and a small amount of water and fry for about 1 minute to taste
19. Pour the juice into a bowl and boil
20. You can see that the soup is slightly thicker
21. Finally, pour the fried meat filling around the mashed potatoes and sprinkle an appropriate amount of chopped chives.
Tips:1. Potatoes ripen faster in microwave, and can also be cooked or steamed.
2. The soup should not be too dry or thick.
3. If the potatoes are dry, dilute them with milk or water, which is more delicious.
