Today, I share with you this "domestic version of the dry pot potato chips", the main materials are potatoes and raw pork. The fried potato pieces are brown and tender inside, and seasonings such as pepper and cumin powder are added according to their own taste. The cooked potatoes are brown and tender inside, spicy and comfortable, and the pork slices are fried to light yellow, and the bite is full of fragrance. The color is beautiful, the taste is cool and spicy, and you will eat two bowls of white rice inadvertently. Now the weather is getting colder and colder. If you cook such a pot of potato pieces, you will be sweaty, warm and very comfortable. If you like, you can try it. Here are the details.
Dry pot potato chip process 1: peel the potato and cut it into thick slices with a knife. The thickness is similar to that of two coins, then put it in a pot, add water to clean up the cassava starch of the potato, take it out and drain the water. Step 2: Separate the white meat with meat in front and the lean pork into pieces and put them on the plate, cut off the leaves of Chinese cabbage and leave the Chinese cabbage, then cut the Chinese cabbage into pieces with the size of potato pieces and onion into pieces with the size of potato pieces, and then put them on the plate for reservation. Process 3: fresh ginger and garlic are cut into small particles, dried Chili peppers are cut into sections, green red peppers are cut into rings, and green garlic seedlings are cut into sections, and they are placed on their own plates. At the same time, more than a dozen peppers and ginger garlic are put together for reservation.
Process 4: Put the drained potato pieces into the basin, put in 2 spoonfuls of corn flour, and then grab them by hand and weigh them evenly, so that the potato pieces are fully put into the pot and coated with corn flour. Process 5: Put the wok in wide oil, heat it to 60% over a large fire, put the potato pieces wrapped with cassava starch into the wok, and fry them with potato chips over a medium fire to set. Process 6: After the potato chips are fried and set, enlarge the fire and fry them until they are light yellow, then take them out, burn the oil to 60% heat, pour the potato chips into the pot again, fry them for 20 seconds until they are golden yellow, and then take them out and drain the oil.
Process 7: Leave the bottom oil in the pot, first stir-fry the fat of the fat plant, then pour in the lean meat slices, and stir-fry the lean pork with steam on a small fire. Process 8: Stir-fry the lean meat into steam, and then stir-fry the lean meat with medium fire until it is crispy. Put in 1 spoon of rice wine, and the smell of the wine will be fried and volatilized on a big fire, which will be used to remove the fishy smell and refresh it. Process 9: Stir-fry the lean pork to crisp, add onion, ginger and pepper, and stir-fry the aroma with bean paste. At the same time, add 2 spoonfuls of soy sauce and a small amount of soy sauce to stir-fry the sauce flavor. Process 10: Stir-fry the spices, then pour in the Chinese cabbage and onion, stir-fry them slightly for two times, then pour in the potato pieces, and at the same time add sesame 1 spoon, cumin noodles 1 spoon, Chili powder 1 spoon, white sugar 1 spoon and monosodium glutamate/kloc-0. Process 11: Then stir-fry evenly on fire, and sprinkle some cooked sesame seeds on the pot to stir-fry shredded chicken.