Tools/materials: potatoes, ginger, garlic, dried peppers, Pixian bean paste, hot pot, seasoning, salt, chicken essence, cooking oil and oyster sauce.
0 1 We take 2-3 potatoes, peel them, wash them and cut them into 0.5-0.8cm thick slices. Don't be too big and thick, or it won't be easy to cook; Not too small or too thin, easy to melt and disappear;
Take two or three garlic, peel off the outer film of garlic, wash and chop a little;
Take a small piece of ginger, peel it, wash it and chop it up slightly;
Heat the cooking oil in Negado. When the oil temperature rises, fry the potatoes in the pot until the surface is golden. Here are mainly rigid roles;
Dump the excess cooking oil and leave a small amount; Fire again (small fire), stir-fry Jiang Mo and minced garlic in the pot; Tear a few dried red peppers into small pieces and put them in the pot, stir-fry them to make them spicy;
Scoop a spoonful of Pixian bean paste and a spoonful of hot pot bottom material in the pot, stir-fry evenly over medium heat, and stir-fry red oil; Today, Pixian bean paste was just used up, so it was replaced by June fragrant bean paste.
Add a proper amount of water and boil; The amount of water should be suitable for flooding potatoes; After the soup is boiled, add appropriate amount of salt and chicken essence to taste;
Put the fried potatoes into the pot, stir well, stew until the juice is cooked, and serve. It's really great, and it's good to eat alone and eat with rice! Come and cook together!
Special note: If the taste is too salty, you can add a little sugar to neutralize it slightly.