1. The two potatoes are washed and steamed in a pot. They can be steamed whole or sliced. The slices are easier to cook, but I think the whole steamed taste will be better. The sign of steaming is that the chopsticks can be inserted through. I steamed the bone broth, so it must have been a little longer. I knew it would be cooked without using chopsticks.
2. When steaming potatoes, you can make the sauce. Pour soy sauce, salt, chicken essence, a small amount of starch (corn starch), black pepper noodles, a small amount of sugar, and water in a small bowl. The amount of various seasonings is based on my own taste, and I am also based on my usual experience in making things, so I don’t know how many grams.
3. Wait for the potatoes to cool slightly, peel them (if they are steamed whole), then put the peeled potatoes into a heat-resistant food bag and crush them
4. Pour two spoons of bone broth into the crushed mashed potatoes (I use two potatoes, which is almost two tablespoons. Please consider the amount of soup for more or less potatoes). You can also use warm water without bone broth by hand ( Separate the food bag) Mix the bone broth and the mashed potatoes evenly, so that the mashed potatoes can gather together without falling apart
5. Pour oil in a pot, add ginger and garlic and sauté until fragrant
6. Pour the meat
7. After the minced meat is cut off, add the sauce just adjusted, and after it is opened, pour the juice on the mashed potatoes
8. carry out
