1. Wash the potatoes and cook or steam them.
2. Set aside the cooked potatoes to cool.
3. Peel the cold potatoes and pat them flat with the back of a knife.
4. Cut the garlic, pepper and ham into small cubes and set aside.
5. Prepare the sauce: 1 spoon of light soy sauce, 2 spoons of cooking wine, 3 spoons of water, 2 spoons of abalone and scallop sauce, 1 spoon of sugar, mix well and set aside.
6. Heat the pan, add the potatoes and fry them until golden on both sides.
7. Slightly set the potatoes aside, pour in the minced garlic that has been switched, and stir up the aroma.
8. Stir fragrant garlic and potatoes again.
9. Pour in the prepared sauce, cover with a lid, and simmer on medium-low heat until the juice is dried.
10. Pour in the diced ham and diced vegetables and stir evenly to get out of the pot.
11. The potato flour is glutinous and the sauce is fragrant. If you fall in love with me, you only need one bite. I am the Long Sword Brand Abalone and Scallop XO Sauce.
Tips:1. This dish should use smaller potatoes. \n2. After the cooked potatoes, let them cool before smashing them.
