Egg-wrapped smashed potato

Cook the potatoes: microwave on medium high, covered, 12 minutes until soft. Steaming also works.

Cook the rice, or use leftover rice. Microwave the jasmine rinsed and covered on medium for 15 minutes.

Soak the rice noodles overnight in cold water and the sweet potato noodles overnight in hot water, four to twelve hours, then dice them up.

Julienne the Napa cabbage, cut the hotdog, prepare the pickled daikon and the yuxingcao.

Mix the chili powder, salt, MSG, sugar and five spice powder for the dry seasoning and set aside.

Fry the fermented paste in a little oil over a medium low flame until fragrant, about a minute, mix in the salt and Sichuan peppercorn powder, add the water, bring to a rapid boil, shut off and reserve.

Heat the large cast iron over a high flame, swirl in the oil and fry the hotdog about 30 seconds.

Add the noodles and cooked rice, chop and fry together about half a minute, then the potatoes, then the Napa cabbage.

Chop and incorporate everything with the griddle scrapers, a minute or two, scraping the fond back into the potato mixture.

Add the dry seasoning, mix, then the liquid seasoning.

Add the pickled daikon and the yuxingcao, mix, then the chopped scallion.

VARIATION - western supermarket version: use a wok with only a thin smear of oil. Fry the hotdog, add the julienned cabbage first because it needs longer, then after half a minute the starches, then the potato, breaking it up with a spatula and scraping up the fond. Dry seasoning, wet seasoning, pickles, then cilantro and scallion; fry about fifteen seconds.

Heat an 8 inch cast iron over a high flame with a thin layer of oil until it bubbles around a pair of chopsticks, add the eggs and swirl to a thin layer.

Shut off the heat, cover and wait about one minute, then uncover, loosen the omelet and slide it onto a board.

Put about half the filling on the omelet, flip it over the top, roll it up and slice in half.