Pan version of Chongqing roasted sweet potato skin

Overview

I went to Chongqing four times and ordered it every time. Even when I was on a business trip with my boss, I still secretly ordered takeout. I couldn’t eat Chongqing barbecue at home, so I tried to research how to restore the taste. Every summer, I especially want to eat barbecue. After several summers of improvements, the taste and ingredients this time are very restored. Except that I didn’t use an oven and used a pan.

Tags

• snacks
• late night snack
• chongqing cuisine
• chili oil
• chives
• chongqing pickled radish
• cumin powder
• five spice powder
• sweet potato skin
• salt

Ingredients

Steps

1. 1 Dice pickled radish.

2. 2 Chop chives.

3. 3 Heat oil in a pan and fry the sweet potato skin until it bubbles on both sides.

4. 4 This fire is a bit strong, so you need to rest and control the heat. Sprinkle with seasonings and brush with chili oil.

5. 5 Finally, sprinkle an appropriate amount of pickled radish and chopped green onion, and then you can put it on after rolling it up~

6. 6 The final product.