potato

two

pork

300 grams

thick broad-bean sauce

1 tablespoon

dry red pepper

10

Star Anise

Cinnamon, geranium, grass, fruit, baikou and so on.

Sichuan pepper

10 capsules

light soy sauce

2 tablespoons

oyster sauce

1 spoon

cooking wine

2 tablespoons

salt

2 teaspoons

chicken essence

Small half spoon

ginger

4 tablets

garlic

half a head

spring onion

1 root

green pepper

2 pieces

How to cook meat with Sichuan-style potatoes?

Cut the meat into pieces and put the fat separately.

Potato cutter hob

Prepare ingredients: mince the onion and leave the scallion white. Cut the dried Chili into sections. Cut green pepper into sections

Cool the oil in a hot pan (pour the oil when the pan is hot), add a tablespoon of watercress, add ginger, garlic, aniseed and pepper, and stir-fry the red oil.

Put the fat into the pot and stir-fry for two minutes.

Stir-fry the dried chillies for one minute.

Put the fat into the pan, stir-fry for one minute and mix well.

Add potatoes to the pan, stir-fry for one minute and mix well.

Pour two tablespoons of soy sauce and mix well.

Pour a spoonful of cooking wine and mix well.

Pour a spoonful of oyster sauce and mix well.

Add water almost without ingredients, put scallion on the top, sprinkle 2 teaspoons of salt, mix well, cover the pot and cook.

You can lift the lid halfway to see the situation in the pot.

Boil until chopsticks can easily pinch off potatoes, pour in green peppers and mix well.

Sprinkle half a spoonful of chicken essence and mix well.