Dry Pot Potato Chips

Overview

Dry pot potato slices made with lard, stir-fried meat slices rolled into a slightly yellow color, add the potato slices after the fragrance comes out, and slightly dry Juancheng bean paste, this is the best way to make it! When it comes out of the pan, sprinkle with green onion mint. Griddle dishes and other dishes are the most comfortable to eat in winter!

Tags

• vegetarian dishes
• home cooking
• common dishes
• old man
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• ginger powder
• lard
• oyster sauce
• pixian doubanjiang
• pork belly
• potatoes
• sugar
• minced chives
• salt

Ingredients

Steps

1. 1 Peel and slice the potatoes, soak them in cold water and rinse them 2-3 times.

   

2. 2 Wash and slice the pork belly and set aside.

   

3. 3 Prepare appropriate amount of minced chives and ginger.

   

4. 4 When making dry-pot potato slices, Pixian Doubanjiang, a relatively dry bean paste, is more delicious. I recommend the one from Juancheng to everyone. It tastes very authentic.

   

5. 5 Potatoes are very oily. If you want to make them delicious, you don't need to add more salad oil. Instead, use a spoonful of lard and the effect will be achieved. After heating the pan, add a small amount of lard, and when it melts, add minced ginger and stir-fry until fragrant!

   

6. 6 Add the pork belly and stir-fry until the color changes. Add the Pixian bean paste and continue to stir-fry until the red oil comes out.

   

7. 7 Then add the potato slices and continue to stir-fry over medium heat to avoid sticking to the pan. Add a little salt, sugar and oyster sauce. It will take about 3-4 minutes. Potatoes are most fragrant when slightly browned.

   

8. 8 Sprinkle with chopped chives before serving.