"Gang Guo Cai" is a variation and improvement of Sichuan cuisine, which is spicy and dry, has no soup or watery feel in the past, and can be cooked with most ingredients.

There are no specific unified specifications and operating requirements, and getting started is very simple and quick.

For taste, you can use the spiciness and deliciousness of Sichuan cuisine, or if you don't like spicy food, you can also make it into a delicious hot pot.

Since it belongs to various innovative dishes, it eliminates the traditional complexity and standardization requirements as long as the dishes are dry and delicious.

The chef's homemade "dry potato chips" are spicy, fresh, easy to eat and ultimately delicious.

Let me share a homemade recipe for "Dry Potato Chips".

If you like it, learn it quickly.

[Dry Potato Chips] 1. First, let’s deal with the ingredients.

Peel and thinly slice two potatoes.

The thickness is even when cut and the taste is good.

Soak the cut potatoes in water to prevent them from oxidizing and turning black when in contact with air.

Chef-prepared "dry chips" are spicy and crispy, making your meal faster and ultimately tasting better.

2. Take out the green pepper seeds and half of the red pepper powder, cut them into diamond shapes, cut the red pepper diagonally, and put it in a basin.

3. Cut the pork belly into thin slices and put it in the pot, sprinkle with onions for later use, put it on the bottom of the pot and sprinkle half a tablespoon of cooking oil on the bottom of the pot.

The chef's "dry chips" are spicy and crispy, making your meal faster and ultimately tasting better.

4. After preparing the ingredients, put the potatoes into the oil and heat the oil in a pan; put the potatoes into the water and heat the oil 50% while waiting for the oil to get hot.

Add the potato slices and fry over low heat until golden brown, about 1 minute, then remove from the oil pan.

5. Start cooking from the bottom, put a little oil in the pot, pour in the pork belly, fry the lard slowly over low heat, so that the lard is not greasy and more fragrant. After the pork belly is thoroughly fried, add onions and garlic, and then fry it.

Season and sauté onions and garlic.

6. Add Chinese red chili powder and red chili powder and stir-fry for a while, then add green pepper and stir-fry a few times, pour in 2 tablespoons of Laoganma and 1 tablespoon of miso and stir-fry for a while.

Be sure to fry in red oil.

7. Pour cooking wine, potato slices, oyster sauce, and light soy sauce, then stir-fry to dissolve the oyster sauce, stir the light soy sauce evenly, add sodium glutamate and sugar, and turn over.

Pour potatoes over onions and finish with cilantro.

Now you have a simple yet delicious homemade dish.

Take your time and eat it if you like it.