Preserved Meat Tapioca Cakes

Preserved Meat Tapioca Cakes

　　Preserved Meat Tapioca Cakes: First, peel and wash the potatoes. Place the potatoes on the back of a rectangular honeycomb grater and rub them vigorously up and down. Occasionally add a little water during the rubbing process to help the grated potato starch dissolve easily in water and gradually settle at the bottom of the container. Heat cooking oil in a pan to about 60% heat. Mix an appropriate amount of eggs and water into the starch, then slowly pour the mixture into the pan while continuously stirring. Gradually spread it out into a flat pancake—the thickness should generally be about the thickness of a coin. Cook both sides of the pancake by frying and baking repeatedly until formed, then remove from the pan, cut into square strips, and set aside. Stir-fry the sliced preserved meat in the pan until the oil and moisture are rendered out and the meat curls. Prepare a small amount of scallions, ginger, salt, and the tapioca pancakes, then stir-fry them together. Add green chili peppers and continue stir-frying until the tapioca turns slightly yellowish-white. Adding mashed garlic just before serving yields the best flavor.