1. Raw material map
2. Scrape off the skin of the potatoes and wash them.
3. Cut into slices and steam on a drawer for 20 minutes.
4. Put the steamed potatoes into the pot, roll them with a hand spoon, and add 1 hand spoon of fresh soup to make a thick and thin mashed potato for later use;
5. Spread a thin layer of vegetable oil in the bowl, put the mashed potatoes in the bowl and press it, and steam it on a drawer for another 5 minutes.
6. Dice pork belly, wash and blanch mushrooms with water and dice into dice, wash and dice carrots, blanch water, blanch fungus with water, and dice cold, mince water-fat sea rice, mince scallion, ginger and garlic.
7. Add vegetable oil to the pot over the heat, add pork belly and stir-fry, add minced ginger and stir-fry.
8. Add minced garlic and chopped green onion and stir fry. When the pork belly is spitting oil, add light soy sauce, refined salt, sugar, and oyster sauce.
9. Add fungus, diced carrots, dried sea rice, and diced mushrooms, stir fry, add fresh soup or water to a boil
10. Thicken the starch with water and drench the oil for later use;
11. Buckle the steamed mashed potatoes in a plate.
12. Pour the gorgon juice.
13. A mashed potato with a variety of accessories is served.
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