1, main ingredient: potato; Accessories: onion, ginger, star anise, fragrant leaves, soy sauce, salt, sugar, oil consumption and pepper. The simple steps of braising potatoes are as follows: firstly, cut peeled potatoes into pieces, soak them in clear water, chop chopped green onion, and cut rice into ginger. Add oil to the pot, pour in potatoes, stir-fry until the potatoes become slightly transparent, add onions, ginger, star anise and fragrant leaves and stir-fry for a few seconds. Pour in soy sauce and soy sauce, add 1 spoon salt, half a spoon sugar and 1 spoon oyster sauce, and stir-fry until the color is the highest. Pour half a pot of water into the pot, and the water level is flush with the potatoes. Sprinkle pepper, cover the pot, bring to a boil and turn to low heat for 20 minutes, and serve!

2. Ingredients: potatoes; Accessories: onion, ginger, garlic, green pepper, red pepper, pepper, spiced powder, soy sauce, salt and chicken essence. Simple steps of braising potatoes: peel potatoes, wash them, cut them into small pieces, soak them in a cold water bowl, and slice onions, ginger, garlic and green peppers for later use. When the pot is hot, pour the oil in and heat it to 50%. Add pepper and saute until fragrant. Pour the potato chips into the pot and stir fry quickly for about 3 minutes. Add onion, ginger and garlic and stir-fry until fragrant. Add soy sauce and spiced powder and stir-fry for about 3 minutes. Add green pepper, salt and chicken essence, stir-fry until the green pepper is cut off, and serve.

3. Ingredients: potato 1, 2 cut from the middle first, then cut into hob blocks with a knife and put them in a basin for later use. One green pepper is seeded, cut into rolling blades and put into the pot. Half of the red pepper is cut into triangular pieces and put together with the green pepper. Ingredients: white scallion, cut into horseshoe pieces, put into the pot, cut a few pieces of garlic, put it together with scallion, and grab a few dried red peppers for later use. Oil, salt, pepper, sugar, fresh and soy sauce for later use. Practice: Boil water in the pot and add a spoonful of salt to increase the bottom taste of potatoes. After the water is boiled, add the potatoes. Change to medium heat and cook for about three minutes. Turn it over with a spoon several times to make the potatoes evenly heated. After three minutes, you can pour out the water and let it cool. Add a spoonful of cold oil to the other pot, fully slide the pot and pour it out, then add half a spoonful of cooking oil. This step is to cool the oil in the hot pot to prevent the ingredients from sticking to the pot. Then pour the potatoes with water control, shake the wok, remove the excess cooking oil, continue to stir fry in the wok, so that the potatoes are heated evenly, and pour out the potatoes with oil control when the surface of the potatoes is golden yellow. Add a little base oil to the pot, add onion, garlic and dried red pepper until fragrant, add 5g of bean paste and 3g of oyster sauce, stir-fry until it melts, stir-fry red oil, add appropriate amount of water, cook until the soup boils, and pour in green pepper pieces. Seasoning: add 1g salt, 1g chicken powder, 0.5g pepper, 1g white sugar to taste, add a few drops of soy sauce to color, stir to melt, pour in potatoes, and continue to stir fry over low heat. Drain the soup slowly, so that the seasoning and ingredients can be fully blended together, and the potatoes are more delicious. After a minute, turn off the fire and put them on the plate.