2 potatoes, carrots 1 piece, lettuce 1 piece, pork belly150g.

ingredients

Pixian bean paste 1 tablespoon, cooking wine 1 spoon, soy sauce 1 spoon, 2 tablespoons of olive oil, scallion 1 segment, 5 slices of ginger, 3 grains of garlic, salt 1 teaspoon and sugar/kloc-0.

Dry pot potato chips step 1

Prepare pork belly, peel potatoes, carrots and lettuce and wash them for later use.

Step 2

Cut potatoes into thin and moderate slices, wash starch with water, take out, and slice carrots.

Step 3

Sliced pork belly and lettuce

Step 4

Put the non-stick pan on the fire, select the 5th gear on the fire control button of Vantage programmable stove, pour olive oil into the fire, and after the oil temperature is reached, select the 4th gear on the fire control button, then stir-fry the pork belly to get oil.

Step 5

Add Pixian bean paste and stir-fry red oil with low heat.

Step 6

Add onion, ginger and garlic and saute until fragrant, then add cooking wine and saute until fragrant.

Step 7

Add potato chips and carrot chips, keep the fire control key at the 4th position, and stir-fry over high fire until the potato chips are nearly translucent.

Step 8

Finally, add lettuce slices and stir-fry until it is raw. You can add some salt according to the situation.

Finished map of potato chips in griddle

knack for cooking

Peel and slice potatoes, and drain them after soaking in water. Avoid splashing oil when cooking.

Bean paste is salty. If it tastes light, you don't need to add salt.