There are two reasons why I like to eat potatoes. First, I really like eating them. Second, potatoes are cheap. They are a cheap food that we poor people can afford. Potatoes feel like a versatile ingredient. They can be braised, served cold, stir-fried, made into dry pots, or hot pots. Among the many ways to eat potatoes, the dish of green pepper potato slices is my favorite. Add base oil to the pot, turn on high heat, sauté the onions and ginger, then add the blanched green pepper and potato slices and stir-fry, add an appropriate amount of salt, stir-fry three or five times and add the fried meat slices at the same time, then take out a spoon.

If you prefer spicy food, you can replace the green pepper with spicy chili pepper, and add minced garlic when it is out of the pot at the end of the frying. This can increase the rich garlic aroma. ④The frying methods are: There are four types: the first is to stir-fry directly without adding water, the second is to stir-fry after adding water, the third is to add water and then blanch it, take it out and stir-fry, and the fourth is to add water and then slick it with oil. Stir-fried, this is faster. Heat the pan and add oil. When the oil is 50% hot, add the pork belly and sauté until fragrant. Change to low heat, add tempeh, green onion, ginger and garlic, continue to stir-fry for 30 seconds, add salt and dark soy sauce. Add the potato slices and fry for 1 minute. Add the green and red pepper slices. Increase the heat and stir-fry for 30 seconds. Add the chicken essence and take it out.

Deseed the bell pepper and cut it into diamond shapes, slice the garlic, and slice the potatoes. Put the sliced ??potatoes into water to prevent them from oxidizing and turning black. At the same time, wash off the starch on the surface of the potatoes, so that the potato slices will be cooked. The first step to make it crispier: remove the seeds from the bell pepper and cut it into diamond shapes, slice the garlic, and slice the potatoes. Put the sliced ??potatoes into water to avoid oxidation and blackening. At the same time, wash off the starch on the surface of the potatoes, so that the baked potato slices will be crisper. Once crispy, add base oil to the pan, turn on high heat, sauté the onions and ginger, then add the blanched green pepper and potato slices and stir-fry, add an appropriate amount of salt, stir-fry and add the fried meat slices at the same time, and take out the spoon. Stir fry twice. Add refined salt, soy sauce, MSG, cooking wine, and mature vinegar. Finally add minced garlic. It can be taken out of the spoon and put on the plate. It is characterized by exquisiteness, lightness and elegance.