Fried potato slices with pickles

Overview

People in Yunnan call potatoes potatoes. Yunnan people like to eat potatoes and often make various potato dishes in different ways. Today’s stir-fried potato slices with pickled vegetables is simple to make but very refreshing. Water pickles are called Fa Shui pickles in Pu'er. The characteristic of water pickles is that the pickling cycle is short. Generally, the finished product takes about 10-15 days. They can be pickled all year round, making them a convenient pickled product. Water pickled vegetables are made by washing and cutting Yunnan bitter greens into small pieces, then putting them in an earthen jar, pouring cold boiled water over them, adding some salt, and then putting the jar in a place where the sun can shine, allowing it to heat up and naturally ferment and become sour. This process takes about a week before it can be opened and eaten. Put some rice soup in it to make the taste more sour and mellow. Pickled vegetables are widely used for stir-frying meat, making cold dishes, and making sour soup.

Tags

• hot dishes
• home cooking
• msg
• oil
• pickled vegetables
• potato
• salt

Ingredients

Steps

1. 1 Prepare some water pickles.

   

2. 2 Remove the potato slices and wash them.

   

3. 3 Cut the washed potatoes in half and then cut them into thin slices.

   

4. 4 Heat oil in a wok, add potato slices and stir-fry until they change color.

   

5. 5 Add the pickled vegetables and stir-fry for a while.

   

6. 6 Taste and add a small amount of MSG and stir-fry evenly, then turn off the heat and serve on a plate.