1. Peel and dice potatoes for later use
2. After the water is boiled, blanch the cut potatoes for about 20 seconds and remove the water to control
3. Chop green onions, diced tomatoes, chop leeks and set aside. Add blanched potatoes to the same flour as potatoes and mix well.
4. Add the right amount of thirteen-flavored ginger powder and pepper powder soy sauce to marinate the meat for ten minutes (you can marinate before preparing the dishes). Add the right amount of oil to the hot pot and stir fry the diced meat for later
5. Stir-fry the chopped green onion, stir-fry the tomatoes in a pan, add some water
6. Slowly mix the pre-mixed diced potatoes until they are cooked in the boiling soup
7. Add the leek after the lump is cooked
8. Beat the eggs and slowly pour it into the pot, add a tablespoon of vinegar to increase the fragrance, and add some salt and pepper to the noodles.
9. Ready to eat
Tips:Potatoes are blanched in water and left for a long time, which is easy to reverse. You can add some flour to mix well (personally think the flour is thicker and delicious)
