Dry Pot Potato Chips
Overview
Potatoes are a favorite ingredient of the whole family, and they are even more delicious when used to make dry pot. When guests come, they can be used to entertain guests, make a pot, and go with wine and rice. I originally thought about making potato chips in a dry pot, but I ended up mixing them with a bunch of ingredients. The various combinations are more nutritious and rich in taste. They are paired with lotus roots, sausages, and green and red peppers. They are all favorites of the whole family, and the combination of meat and vegetables makes it very delicious. The method I use is to stir-fry them directly, which is not so greasy. You don’t need to fry the potato slices in advance. Stir-fry them slowly to make them very fragrant and reduce the intake of oil. Use bean paste to stir-fry them. The color is beautiful and the taste is spicy. The chili pepper is not spicy. At the end, sprinkle it with a little stir-fry. It is full of color, fragrance and flavor. The weather is getting colder, so enjoy the warm-up dishes...
Tags
Ingredients
Steps
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Prepare raw materials.
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The sausage is cooked in the pot.
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Cut the potatoes and lotus roots into slices and soak them in water.
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Cut the onion into wide strips, cut the red pepper into chunks, and cut the green garlic into sections.
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Cut the pepper into small rings.
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Cut ginger and garlic into slices.
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Cut sausage into slices.
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Chop the bean paste finely.
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Add an appropriate amount of soybean oil imported from Russia from Jiusan into the pot.
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Heat until 50% hot, add bean paste and stir-fry until red oil appears.
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Add ginger and garlic and stir-fry until fragrant, then add potatoes and lotus root and stir-fry slowly until cooked.
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Add onions, sausages, and garlic sprouts and stir-fry.
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Add pepper and garlic leaves, add appropriate amount of salt and light soy sauce, stir-fry evenly.
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It’s out of the pot.
