1. Pan-fried potatoes. Many people must have never eaten pan-fried potatoes. Today's pan-fried potatoes are not only delicious but also melt in your mouth. They are particularly delicious. Now I will teach you how to make pan-fried potatoes.

You can prepare two potatoes, appropriate salt, a little black pepper, and some cumin powder. Oil is a must!

You can wash the potatoes, peel them, and cut them into thick slices of about half a centimeter.

In fact, you need to put appropriate oil in the pot to heat it.

When the oil is hot, place the potatoes evenly on the bottom of the pot and fry slowly over medium heat until brown. High heat will easily cause the potatoes to stick to the pot.

After frying on one side until brown, turn over and fry on the other side.

When the brown color appears on both sides.

It's ready to serve. Sprinkle black pepper, cumin powder and salt at the end and use.

Pan-fried potatoes 2. The ingredients for dry pot potato slices are potatoes, bean paste, cauliflower, salt, soy sauce, garlic and chili powder.

The specific method is as follows. After peeling and washing the potatoes, cut them into even slices, not too thin or too thick.

At this time, put water in the pot, let the water boil over high heat, then put the cut potato slices in, blanch it slightly, and you can take it out in about 20 seconds. It is especially easy to rot after being scalded for a long time, so you must control the time.

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After digging out the potatoes, let them dry for a while, drain the water from the pot, put oil in the pot, and fry the potatoes on both sides until brown.

At this time, you must pay attention to the fact that the heat should not be too high. If the heat is too high, the potatoes will burn instantly, and it will not stick to the pot easily.

Put oil in the pot and heat it. After it is hot, add garlic slices and bean paste in appropriate amounts. You can also add some Sichuan peppercorns to stir-fry until fragrant.

But stir-fry the garlic slices and bean paste until fragrant.

Pour the fried potato slices in and stir-fry, sprinkle an appropriate amount of chili powder and stir evenly, then sprinkle with chopped green onion and white sesame seeds.

At this point, you can put it in a dry pot, add alcohol and bake it.

Dry Pot Potato Slices 3. Stir-fried Potato Slices with Pork Belly You need to prepare two potatoes and about 200 grams of pork belly. You can prepare bean paste or spicy hot pot seasoning. You can choose one of the two. Choose an appropriate amount of red vegetable peppers and dried chili peppers.

, there is also an appropriate amount of salt, an appropriate amount of green pepper, and four or five garlic cloves of minced garlic.

The method is as follows: slice the potatoes into slices, not too thin, just not too thick, and not too thick. If the potatoes are larger, you can slice them in half. You can cut them in any way. The main thing is not too thick, just not too thick.

At this time, slice the onion, ginger, and garlic, cut the green pepper into sections, and divide the prepared garlic into two parts.

One is for stir-frying and the other is for mincing garlic.

In fact, these seasonings are cut and ready for later use. When choosing pork belly, be sure to choose pork belly that is both fat and thin and cut into thin slices. If it is not easy to slice, the editor will teach you a trick. You can freeze it in the refrigerator first, and then take it out and cut it.

Nice cut.

At this time, you should pour water into the pot, put the potato slices into the boiling water, and cook until they are about eighty-cooked, not too long or too short.

He knew that the potatoes were not crunchy when biting into them, but that they were cold enough.

After pouring the oil into the pot, do not turn on the fire. Stir-fry the pork belly until the meat slices on it can be spread out. The oil can effectively prevent sticking to the pot. At this time, slowly turn on the fire and stir-fry the pork belly.

Stir-fry the pork belly until it is a little browned and the fat comes out. At this time, add the onion, ginger and garlic. After the water is gone, turn out the red oil with a spoonful, or stir-fry the spicy hotpot seasoning you prepared.

After stir-frying, add the potato slices and green peppers and continue stir-frying so that the fat on the pork belly is absorbed by the potatoes. After the potato slices are stir-fried, turn off the heat and add minced garlic.

On top of the potatoes, a few drops of dark soy sauce can not only add color, but also add umami flavor.

Pork belly stir-fried potato slices 4. Cumin potato slices Prepare two potatoes, appropriate amount of natural salt and chili powder.

First mix the seasonings, mix the chili powder, cumin powder and salt evenly, then wash the potatoes, peel them and cut them into 0.5 mm thick slices.

Put oil in the pan, put the potatoes in the pan, and fry until both sides are browned.

You still have to pay attention to the heat. If it is too strong, it may cause the two noodles to burn.

Fry for about two minutes, turn off the heat, properly sprinkle the seasonings on the potatoes, stir-fry evenly, and remove from the pan.

Isn’t it very simple? Cumin potato slices are equivalent to baked potato slices on the barbecue. This method is not only clean and hygienic, but also very simple, and the taste is similar.