How to make potato chips in a dry pot, spicy and salty, fresh and crisp, and have a different flavor? There are various types of griddle dishes, and spicy griddle potato chips are one of the traditions. Nowadays, with the rise of Sichuan cuisine, this traditional dish is not only popular in Sichuan and Chongqing, but also accepted by people all over the country. The main reasons why everyone likes it are as follows: first, it is simple, second, it has a delicate and crisp taste, and third, it is a very good choice for both drinking and eating.

Food seasoning: potato, pork belly, oil consumption, soy sauce, vegetable oil, onion, garlic, lettuce, salt, Laoganma (or bean paste), monosodium glutamate and thirteen spices. Production process:

The first step is to prepare 1-2 fresh potatoes in advance, peel them and wash them, then cut them into thick pieces of 1 yuan coins (around 5mm), then pour them into cold water and wash them 1-2 times, control the moisture, and put them into a plate for reservation. In addition, take a small amount of five coins.

The second step is to take out the pot and boil the boiling water. When the water is burned, then put the potato chips in, blanch them for 2-3 minutes, and fish them out (blanch them as transparent as possible). After controlling the water content, put them on a plate again and reserve them. Everyone knows the effect of draining water, that is, filter out the cassava starch in them sufficiently, so that when you put them in the pot again, it is not easy to stick to the pot, but also easier to taste.

Step 3: Then, pour a small amount of vegetable oil into the pot. After the oil is burned, put a little better piece of meat in. After the sausage oil comes out of the pot, add a proper amount of garlic cloves, onion segments and lettuce segments until their aroma is fried. If the pepper is tired of eating, you can replace it with the above two hot pot side dishes.

Step 4: After the side dishes of the hot pot are sauteed with fragrance, pour in a little oil-consuming and soy sauce to improve the flavor. You like spicy food. I suggest that you pour in a small spoon of Laoganma (or bean paste), and finally, add in potato chips that are cooked earlier, stir-fry quickly and evenly, and then pour in a little salt, monosodium glutamate and thirteen spices.

The fifth step is to quickly stir fry again 1-2min (if you feel too dry, you can pour a little cold water along the side of the pot), until you stir fry the potato chips and color them, you can put them on the plate and serve them. The life version of spicy dry pot potato chips is made, which tastes spicy and salty, soft and sweet, and is as delicious as a side dish, ensuring that adults and children like it.