1. Wipe potatoes into silk for standby.
2. Shred the sausage and dice the chives.
3. Put shredded potatoes, shredded ham, chopped chives and eggs in the basin.
4. Add the flour and mix the starch evenly.
5. Add salt and five spices, and you can add less white pepper.
6. Brush the oil in the small pot and pour in the potato pancake batter.
7. Fry slowly over low heat, then turn over the side and continue to fry until brown.
8. Sprinkle the beef with American black pepper, a little bit of raw sauce, then pour some oil and mix well, marinate for 10 minutes.
9. Pour a little oil into the pan, and then add the beef.
10. Turn over and fry the other side. Sprinkle with ground black pepper.
Tips:
1. The ratio of flour and starch of potato shreds is 2:1.
2. Fry the potato cakes over low heat.
3. The beef is tender when it is fried with seasoning and oil.