Dry pot potato belongs to the traditional Sichuan cuisine inside the famous dishes, eat up the flavor of spicy and delicious, crispy fresh thick, rich in flavor, especially under the rice and wine. Potatoes are easy to eat with a sense of satiety, eat a little potato and then eat a little rice is basically full, potatoes and taro is particularly tasty, belonging to the kind of food is not greasy, it is no wonder that Europe and the United States, some countries, can take the potatoes as a staple food to eat, both tasty and can fill the stomach.

What is the practice of dry pot potato chips?

The practice of dry pot potato chips is actually very simple, and the usual potato chips fried meat is almost the same, but here the potato chips should be fried in oil until golden, and then and bean paste, pork, chili, and so on, and then add some side dishes can be fried out together.

-- Here's the detailed recipe for fresh and flavorful dry-pot potato chips:

Preparation

Main Ingredients:

Main Ingredients:

Medium-sized potatoes: 3 pcs, pork: 200g.

Accessories: 3 green peppers, green onions, ginger, garlic, half an onion, black beans, cooking wine, water, cooking oil.

Seasoning: cooking salt, Pixian bean paste, light soy sauce, dark soy sauce, chicken essence.

Cooking

First of all, clean the potatoes, scrape off the surface of the thin skin, cut into five millimeters of thin slices, and then cut the potatoes soaked in water with a spare.

Clean the pork, cut into slices, green pepper, green onion, ginger, garlic, onion clean, cut into green pepper pieces, green onion, ginger and garlic minced, onion shredded spare.

Drain the potato slices that were soaked before, add enough oil in the pot, clip the potato slices that were drained into them, and fry them until they are browned on both sides, and then remove them from the pot.

Pot leave a moderate amount of oil, pour in the pork sautéed oil, then the ginger and garlic poured into the incense, and then add the soybean paste and edamame stir-fried red oil, and then add the appropriate amount of cooking wine, a little salt, soy sauce, soy sauce, chicken essence and a little water, and finally add before the fried potato slices and peppers and stir-fry evenly into the flavor.

Prepare a casserole dish, heat it over low heat, lay the onions on the bottom, and then pour the fried potatoes and pork with the soup on top of the onions, and then sprinkle chopped green onions on top.

-- Warm tips:

The pork can be frozen in the refrigerator for a little while, so that after a little bit of shaping, it is easier to cut up.

Cutting potatoes, knife work is not good friends, cut a little thicker is okay, but cut so thin, fried a little faster, the texture will be better.

The potatoes should be drained or dried with kitchen paper, otherwise the oil frying is easy to splash, very dangerous.

When frying the bean paste, make sure to keep the heat low, or it will burn easily.

If you're doing your own home cooking, there's no need to prepare a casserole, just add the onions and peppers and sauté them until they're broken, then add the potato slices and sauté them to taste.

Like to eat hemp flavor and spicy friends, you can add some pepper and spicy dry chili pepper into the appropriate amount, so that eating will be spicy and refreshing.

Friends who don't like onions can replace them with other side dishes such as shredded carrots, garlic scapes, garlic shoots, cilantro, or leave them out.

Potatoes must pay attention to green or sprouted can not be eaten, a little green to the green part of the green completely dig out, green potatoes eaten on the human body is harmful.

Don't understand the details:

A, why should potatoes be sliced and have water to soak?

Reason: the potato itself is a lot of starch, if not first soaked in water off the excess starch, the back of the cooking, will be too much because of the starch to the soup dry, it will be very easy to burn, and because there is no soup, eat up the flavor will be much worse.

Two, why should potatoes be fried until browned?

Reason: After the potatoes are browned, the texture will be more crispy, and the flavor will be more fragrant, and the fried potatoes will not be easily melted, so they won't be boiled into a pot of mud.

Three: Why do you add just a pinch of salt at the back?

Reason: Because the front has added bean paste, the back also added soy sauce old soy sauce, so the salty taste itself quite a lot, as long as the supplement a little salt can be, you can taste, do not do a lot of the amount of basic do not need to add salt.

Four, why dry pot potato chips to add pork?

Reason: add other meat is also available, but the meat can be fried a little lard, and fat and thin eat up the flavor is more fresh and fragrant, and potatoes with a better taste, of course, the conditions of the friends can choose bacon better.

Fifth, the last why directly with onion bottom?

Reason: because the onion is still difficult to cook, so the bottom is more suitable, can let the other dishes slowly heating, and then because the onion is the last to add, there is no flavor, in the bottom can absorb the soup flavor.

A fresh and flavorful dry pot potatoes are ready, this dish is still very simple to make, as long as you do taste, do not add salty, fried bean paste when the small fire do not burn, basically no problem. Friends who like to eat potatoes, you can do it yourself to try to do this dish Oh.

People eat for days, I hope that after reading this article, we can make a fresh and flavorful dry pot potato chips.