Burnt potatoes
Overview
Potatoes have a wide range of uses. Today, I use two potatoes to make a dish called Burnt Potatoes. They are golden in color and have a burnt and fragrant taste. You will never tire of eating them.
Tags
Ingredients
Steps
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Peel 2 potatoes and cut into triangles with a corrugated knife.
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Soak the potato pieces in water to wash away the starch.
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Remove from water and serve on a plate.
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Add an appropriate amount of soybean oil (other oils are also acceptable) to the pot. Heat the oil for 4 layers and deep-fry the potato pieces until they are no longer raw. Remove the potatoes. Heat the oil again and fry the potatoes again until they are slightly brown and remove them. When the oil reaches 60% heat, deep-fry for the last time until the skin is golden brown and crispy. Remove and control the oil.
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Take another pot, add a little base, add minced garlic, five-spice powder, and ginger powder and stir-fry until fragrant.
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Pour in the fried potatoes, add appropriate amount of salt and stir-fry quickly evenly.
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Then add an appropriate amount of chicken essence and minced green onions and stir-fry quickly.
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The color is golden, the taste is charred, the preparation is simple, and you will never tire of eating it.
