Main Ingredients

Potatoes

2

Carrots

Half

Sour Pickles

100g

Side Ingredients

Oil

Amount

Sesame Oil

Pinch

Dried Chili Peppers

Moderate

Salt

1 teaspoon

Chicken essence

Small amount

Steps

1. Prepare half a carrot, wash it, peel it, and cut it into dices and set aside.

2. Cut the dried chili pepper into segments and set aside. Portion according to personal taste increase or decrease.

3. Prepare two medium-sized potatoes, wash, peel.

4. Boil half of the water in a pot, add the potatoes and cook over medium heat for about 30 minutes, then add the diced carrots and cook together for about 15 minutes.

5. Use a chopstick to poke into the potatoes, turn off the heat if the chopstick can completely poke through the potatoes, and fish out the potatoes and diced carrots.

6. When the potatoes are cool, use a knife to cut the potatoes into small pieces and set aside on a plate.

7. Prepare 100g of sour pickles. if you have Yunnan sour pickles, the fried flavor is more authentic. I used Yunnan Maidu pickles.

8. hot pot cold oil, until the oil temperature rises, into the chopped dried chili pepper segment, big fire out of the aroma.

9. Quickly add the pickles and stir-fry for a few seconds.

10. When the sour and spicy flavor comes out, add the potato cubes and diced carrots and continue to stir-fry.

11. Stir-fry for about 3 minutes, add a small amount of water to the pot and simmer on low heat for 5 minutes.

12. When the sauce is almost reduced, add 1 teaspoon of salt, a little chicken essence, a little sesame oil, and keep stirring over high heat.

13. The juice in the pot all dry, you can get out of the pot on the plate, the fragrant old milk taro finished.