1. Peel the potatoes, cut into small cubes, soak in water to wash the excess starch.
2. Pleurotus eryngii. Also cut into small dices.
3. Cut green onions and dried chilies into sections. Prepare the peppercorns.
4. Cut green and red peppers into small cubes.
5. The peanuts are fried and cooked for later use.
6. Heat the oil and put it in the potatoes. Fry out the excess water inside. Use rapeseed oil, the color of this potato is beautiful and golden. Start the pot and set aside
7. Leave the oil in the bottom of the pot, and pleurotus eryngii. Also blow it up.
8. Put a little oil on the bottom of the pot and add green and red peppers. Green onions. Stir-fry dried chili and Chinese pepper over low heat.
9. Turn to high heat, add diced potatoes and diced eryngii mushrooms and stir fry.
10. Add all the seasonings and water to make a flavored sauce
11. Put peanuts. Pour the sauce. Collect the juice over the fire.
12. Start the pot and adjust a little MSG. The color is delicious and delicious.
Tips:It's okay to add some diced cucumber
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