Materials:

A piece of bacon (about 200g), a green pepper and a small piece of ginger.

Seasoning:

Oil, salt, a spoonful of soy sauce, half a spoonful of sugar and a little pepper.

Practice steps:

1, wash the small potatoes, cook the whole potatoes in a clear water pot until they can be pierced thoroughly with chopsticks, and drain the water for later use (Figure1);

2. Cook the bacon in advance, pour the water from cook the meat, cut the bacon into pieces, cut the green pepper into pieces, and cut the ginger into small pieces for later use (Figure 2).

3. Cut the small potatoes into pieces (or slices or hob blocks) (Figure 3);

4. Heat the wok, put the oil in, put the potatoes in, fry them with medium fire until the skin is brown and wrinkled, and serve them up (Figure 4);

5. Leave the bottom oil in the wok, heat it, stir-fry the shredded ginger slightly, add the bacon, add the fried potatoes, add salt, soy sauce and sugar to taste, and after the potatoes and bacon are evenly fried and colored, add a small bowl of water and boil over high fire;

6. Turn to low fire and simmer until the soup is about to dry. Add green pepper pieces, turn to high fire and stir-fry, add a little pepper, and dry the soup, then take off the pot (Figure 5).

Tip:

1, If you can't buy small potatoes, you can use ordinary large potatoes instead, and slice or block them. The method is the same. Fry the potatoes to make them crispy, more fragrant and delicious, or you can omit the frying process and fry them directly.

2. Ordinary pork, beef or chicken can be used instead of bacon, but the flavor will be very different without wax fragrance.

3, you can adjust the degree of salty and spicy according to your own taste.

4. The skin of the small potato is very thin and very clean, so I didn't go. If you don't like to take the skin or the skin of the potato you bought is too thick, you can tear off the skin after cooking and then carry out the following operation.