Peel the potatoes and soak them in cold water for a while to drain the starch.
Cut the potato into bite-size pieces (if you cut it too big, it won't cook well)

Cut the onion into big pieces

You can twist konjac like you put it in fish cake hot pot, or you can just chop it into small pieces. (Optional)

Cut the bottom of the shiitake mushroom and shake it off with your palm to remove the dust.

Make the mushroom into a sheath.

Cut the fish cake into bite-sized pieces.

Drain the sauce and mix the rest.

Now, put a little oil on the pan and stir-fry the potatoes. When it's about 1/3 done, add the onions and stir-fry.

When onions are translucent, add konjac and fish cake

Add the water to the brim. (weak cup

Now add the mushrooms and the sauce.

If you boil it down over high heat and then boil it down to half, turn it down to medium heat and not boil it down completely.
Simmer, stirring, until the soup is small.
When it starts to shine, it's done.

The rich potato and chewy fish cake are a fantastic combination
The kids eat really well, too.