There are many dishes that can be used to make dry pot , such as dry pot cauliflower , cabbage , etc. This time I used potatoes. Many people have questions about why the dishes in the restaurant are delicious and the dishes are served so quickly. In fact, they will use oil once when cooking. If there is too much oil, the taste will be fragrant. If the stir-fry is fried, it will naturally make it more fragrant when you eat it. If we want it to be delicious, don’t be careful not to learn how to cook the restaurant and make sure it tastes as delicious as the restaurant.
Learning how to cook in a restaurant is very simple, it is to use oily potatoes, but it is OK, blanch or fry. Friends who like to eat potatoes should not miss the recipe for this dry pot potato chips . I often cook it at home, especially when it is cold, making a plate of spicy and enjoyable dish. Cooking a pot of rice is not enough, so I won’t be afraid of the cold when I’m full. Interested friends can continue reading, save it if you like it, and do it when you have time. Let’s share the detailed production steps below.
[Ingredients required]
Two or three small potatoes, three green peppers, 2 millet spicy, one-quarter onion, ginger, garlic and peppercorns, appropriate amount of pork belly, bean paste.
[Production Steps]
1. Prepare a few potatoes, wash them, remove the rinds, and then cut them into thin slices with a knife. The thickness is between 0.3 cm, so don't be too thick or too thin. It will break if it is too thin, and it will not taste too thick.
2. Then soak it in clean water to prevent oxidation.
3.3 green peppers are cut into slices with an inclined knife; cut millet into circles; cut onion into shreds for later use.
4. Cut a little pork belly, cut the ginger into slices, flatten the garlic, and set aside a small handful of peppercorns.
5. Take out the soaked potatoes and drain them.
6. Pour oil into the pot and turn on high heat to raise the oil temperature. Test with chopsticks. The dense bubbles appear around indicate that the temperature is enough, so turn to low heat.
7. Add potato chips and to fry. Turn on medium heat, potatoes contain moisture so they do not absorb oil.
8. Fry until the skin is slightly yellow and you can take it out and control the oil.
9. Pour a little oil into the pan, add pork belly and stir-fry, and stir-fry out the grease.
10. Pour in ginger, garlic, peppercorns, a spoonful of bean paste and stir-fry to bring out the aroma.
11. Then pour in the potato slices and stir-fry evenly over high heat.
12. Add chicken essence, a little sugar, a little light soy sauce, and an appropriate amount of oyster sauce. Stir evenly and stir-fry to bring out the aroma.
13. Add the green and red peppers, onion shredded cumin powder in the front. Stir evenly and stir-fry to bring out the aroma. Stir until the onions are broken and ready to be served.
Tips:
1. Potato slices can be fried or blanched, and the taste and taste are different when making them.
2. The fried oil can be continued to be fried. There is no difference that it has become cooked oil after heating.
