1. Potatoes and carrots are steamed in an electric pressure cooker and twisted into puree
2. Shred ginger. If you don’t like ginger, you can soak some ginger water and mix it with potato and carrot mash
3. Add salt, three eggs, don’t mix the egg whites and yolks together
4. Use chopsticks to mix the potato carrot and egg white first, and then simply stir the egg yolk with the potato carrot a few times, basically keeping the white and egg yolk distinct
5. Put oil in the pan, stir-fry the ginger on a low heat for half a minute, and the aroma
6. Add the beaten potatoes, carrots and eggs
7. Stir-fry evenly until ripe, about 2 minutes
8. Out of the pot and plate
