Northeast Baofan

1. First, prepare all the necessary ingredients one by one, clean the vegetables and set aside, and wash the rice to make rice.

Cut green and red peppers into thin strips.

3. Peel and shred potatoes. Of course, if the knife is not very good, you can use a shredder to help.

4. Pour in the whole egg mixture and set aside. Of course, eggs can also be used, but they need to be beaten evenly.

5. Put an appropriate amount of cooking oil into the frying pan, heat it up, and first stir fry the sauce. Add the large sauce and stir fry well.

6. Then add the whole egg mixture. After pouring in the egg mixture, do not rush to stir fry. Wait for it to slowly solidify before stir frying evenly and leaving the pot for later use. The egg sauce will be fried.

7. Start the wok again, heat up the oil in the wok, stir fry the green and red peppers first, then add shredded potatoes and stir fry together. Note that after cutting, it is best to soak the shredded potatoes in cold water for a while. This way, the shredded potatoes will be crispy and will not stick together. When stir frying, add 1 spoonful of soy sauce to enhance flavor and color, and then add salt to season.

8. Slowly break off the cabbage leaves one by one, clean them thoroughly, remove the bottom about 1 inch long, and once ready together, you can open the package.

9. First, take a piece of cabbage leaf, apply an appropriate amount of egg sauce, then add white rice, and finally some stir fried shredded potatoes with chili peppers. A steamed bun is ready.