The recipe of dry pot potato slices is actually very simple. It is similar to the usual potato slices fried with meat. However, the potato slices here are fried until golden brown, and then fried with bean paste, pork belly, chili, etc., and some side dishes.

That’s it.

Add incense, chicken essence, oil, chili, take it out of the pan, and it’s done successfully.

You can also put the potato slices that have been fried for a few times in an alcohol casserole and eat them hot. It will feel spicy and refreshing.

I can’t get enough of it, so if you don’t believe me, I’ll try it all.

First, peel and slice the potatoes. Don't cut them too thin. Soak the cut potato slices in water to remove excess starch, then take them out and drain them.

Stir fry ingredients.

Add an appropriate amount of cooking oil to the pot, add dried red pepper segments, and stir-fry for a few times; add Pixian bean paste, stir-fry out the spicy aroma; add small green pepper segments, and small sharp pepper segments and stir-fry for a while; add onions

Cut into pieces and stir-fry evenly; add minced onion, minced garlic, minced ginger. Potatoes are rich in nutrients, including protein, fat, crude fiber, various mineral elements, carotene and other nutrients.

Potatoes are a food that lowers blood pressure and can also have anti-aging, laxative and detoxifying effects.

10 grams of Pixian bean paste, 10 grams of Laoganma, 10 grams of garlic, 10 grams of ginger, 3 grams of Sichuan peppercorns, 5 grams of dried chili segments, 10 ml of soy sauce, 3 ml of dark soy sauce, and 3 grams of sugar.

I just watched other food lovers make griddle potato chips, which is a little different from how I make them.

The cumin-flavored griddle potato chips I made did not use the finished griddle sauce. I only used a little bit of umami to enhance the flavor. I added cumin and enough chili pepper. It doesn’t matter if you eat it once in a while. If you like to eat it often

If you eat it, it will cause obesity and some chronic diseases.

Today we will make an improved version of dry pot potato chips, which is less oily and fat, and tastes great.

Heat the pan and pour in oil. When the Sichuan peppercorns are fried in the oil pan and become fragrant, add bean paste and stir-fry until there is red oil. Add onion, ginger slices and dried chili and stir-fry for a few times. Pour in the potato slices and add the old pepper.

Add light soy sauce, add salt and stir-fry evenly, serve on a plate, sprinkle with coriander and white sesame seeds on top.