Stir-fried pepper potato slices

Overview

Last year, my neighbor gave me some potatoes grown at home. They tasted particularly good. Potatoes with such a taste are rarely available in the market. This year I was given some potato seeds, and they grew well after planting. However, there was a lot of rain in the north this year, so the potatoes that could have been kept for a while had to be dug out today, otherwise they would be damaged by waterlogging.

Tags

• hot dishes
• chicken essence
• hot pepper
• potatoes
• rapeseed oil
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 Cut the pepper into diagonal sections and cut the ginger into shreds and set aside. (The peppers are also grown from seeds taken from my hometown)

   

2. 2 Use a knife to scrape and rinse the potatoes, then cut them into slices, do not cut them too thin, and then rinse the surface starch. (The potatoes are freshly dug out, and the skin will fall off gently with a knife)

   

3. 3 Pour a spoonful of rapeseed oil into a hot pan. When the oil is hot, add peppercorns, shredded ginger, potato slices, and a small spoonful of salt and stir-fry evenly.

   

4. 4 Add water to cover the potato slices and bring to a boil over high heat.

   

5. 5 Cover and simmer until the water dries up.

   

6. 6 Add the pepper and simmer over medium heat.

   

7. 7 When the potato slices are lightly golden, add half a teaspoon of chicken essence.

   

8. 8 Remove from pan and plate.