1. Peel and slice potatoes into a steamer and steam for later use.
2. Chop the sausage and set aside.
3. Beat the eggs into a bowl, add a spoonful of starch and half a spoon of salt.
4. Stir until there are no particles.
5. Pour the oil in the wok, pour the egg mixture, turn the pan and spread it out into egg skins.
6. Take out the egg skins and place one on a stand for later use.
7. Put the steamed potatoes in a bowl and add chopped cooked sausage
8. Add appropriate amount of salt, pepper, and chicken bouillon and stir into mashed potatoes.
9. Spread the egg skins evenly with mashed potatoes.
10. Roll into strips and damp the joints tightly with flour.
11. Cut into equal pieces.
12. Spread some batter and sesame seeds on both ends.
13. Add a little oil to the pan and fry the golden rolls in the pan upright.
14. Both ends are golden.
Tips:Add a spoonful of starch to the egg and fry it into eggshells, which can increase willfulness and not be easy to break, but also increase the taste.
