Exclusive Mille-Feuille Potato Cheese Pie

Wash the onion and chop it finely.

Peel the potatoes, wash them, and cut them into slices about 2 millimeters thick.

Heat the wok, add oil, and stir-fry the chopped onions until fragrant.

Then add the minced meat and stir-fry.

Stir-fry the minced meat until loose, then add an appropriate amount of cooking wine and stir-fry evenly.

Add tomato paste and water, and stir-fry evenly. If you don't have tomato paste, use ketchup.

Add crushed black pepper and simmer for about 5 minutes.

Add salt and Italian herbs for seasoning; you can skip the herbs if you don't have any.

Add the pre-mixed water and starch, and stir evenly until thickened.

Add water to a pot and bring to a boil, add the potato slices, season with an appropriate amount of salt, cook until the potatoes are slightly soft, then remove and drain the water.

Take a removable-bottom mold, lay a sheet of parchment paper to prevent the juice from leaking out, and lay two layers of potato slices.

Spread a layer of tomato meat sauce.

Alternately layer the potato slices and meat sauce to fill the mold.

Sprinkle an appropriate amount of mozzarella cheese, put it in the oven at 200 degrees on the lower rack, and bake for about 10 minutes until the cheese melts and browns.