1. Peel and wash potatoes, wash carrots and cabbage
2. Dice potatoes and carrots, chop cabbage, mince garlic
3. Mashed rice
4. Fry diced potatoes in hot oil pan
5. Add salt and fry until the skin is golden and remove
6. Leave the oil in the pot and saute the chopped shallots
7. Add the chopped cabbage and stir fry with salt to soften the juice
8. Add the carrots and fry together for a while, and the juice should be fully fry without drying
9. Spread the rice, pour in the fried potatoes, cover and simmer for 3 minutes on medium-low heat. If you like the rice to be softer, you can add 20ml of water or no water.
10. Uncover the lid and stir-fry evenly, often salty, add salt to taste, and stir-fry to get out of the pot
Tips:When the potatoes are fried, salt should be added to the bottom, and the fire should not be high when simmering, so as not to burn
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