Griddle Potatoes

Overview

Griddle potatoes belong to the Sichuan cuisine. They are slightly numb and spicy, oily but not greasy. They taste delicious and go well with rice. It is a good home-cooked dish!

Tags

• hot dishes
• celery
• oil
• onions
• pork belly
• potatoes
• zanthoxylum bungeanum
• green pepper
• red pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 Cut the washed potatoes into pieces

   

2. 2 The picture shows the main raw materials and condiments for dry pot potatoes

   

3. 3 First put about 100 grams of oil in it, add a little salt, fry the potatoes until they are 5-6 mature, scoop them up and set aside

   

4. 4 Heat the oil left over from frying the potatoes, put (ginger), (garlic), (pepper, red pepper) into the oil pan and fry in order

   

5. 5 Add the pork belly and stir-fry, add a little salt, and continue to stir-fry for five minutes

   

6. 6 Put the freshly fried potatoes into the pot and stir-fry together with the pork belly. Don't stir-fry too hard at the beginning. Slow down the speed. When the potatoes in the pot are a little brown, speed up the stir-frying to prevent sticking to the pan. Stir-fry for about ten minutes

   

7. 7 Add the chopped green and red peppers into the pot and continue to stir-fry for about five minutes

   

8. 8 Finally add onions and celery and stir-fry for another five minutes

   

9. 9 Cover the pot and simmer for three minutes, then turn off the heat. The picture shows the final dry pot potatoes