Spicy griddle dishes, I firmly believe that there are very few dishes. Some people don't like them, do they? Dry-pot potato chips, dry-pot bullfrog and dry-pot cauliflower are traditional practices. Spicy dry-pot dishes are crispy and refreshing, and they can be called "rice killers". Every time there is a dry-pot dish on the dinner table, family members have a particularly fragrant meal. What I want to share with you this time is the practice of dry-pot potato chips. The main material is potatoes. In order to enrich the taste, you also have pork belly and lobster. Naturally, you cook it at home. In the case of making potato chips in a dry pan, the method must be mastered. According to whether it is to soak water or oil, the chef shows that potatoes can be crispy and delicious only if they are cooked in the right way. Below, I will share the method of making potato chips in a dry pan with you in detail. The method is very simple and easy to get started.

Reserved food for potato chips in dry pot: 4 potatoes, pork belly, 6-8 lobsters, garlic, 2 peppers, 2 dried peppers, 2 spoons of Pixian bean paste, a small amount of soy sauce, spicy sauce 1 spoon, a small amount of white sugar and appropriate pepper granules; Production process: step one, firstly, prepare a plurality of potatoes in advance, peel and clean them, then cut the potatoes into slightly thicker pieces, which are very easy to break if they are too thin, rinse the cut potato pieces under flowing water, drain the water for later use, and take a piece of pork belly out of the refrigerator; Step 2, unfreeze the pork belly, clean it, and then cut it into thin slices. The lobster makes a cut on its body with a knife, removes the shrimp line with a bamboo stick, cleans it, drains the water, puts it into a glass container, adds rice wine, black pepper and a small amount of edible salt, and then grabs it by hand and mixes it evenly, then weighs it for pickling for a while.

Step 3, clean garlic yellow, cut it into sections, clean pepper, cut it into sections, shred ginger slices, slice garlic, chop Pixian bean paste on the chopping board, prepare each food, and pour a little vegetable oil into a non-stick pot, slightly more; Step 4, put in the drained potato pieces and fry them gradually. When both sides turn golden brown, take them out, leave the bottom oil, put them in the lobster, fry them as well, take them out again, add oil, boil them, pour them into the pork belly, and stir them aside until they become discolored. Step 5, add spicy sauce and Pixian bean paste, add pepper and dried red pepper, stir-fry Chili oil, add scallion, pepper and garlic, stir-fry evenly, add previously fried shrimp and potatoes, stir-fry, add sugar and soy sauce seasoning, and sprinkle cooked white sesame seeds on it to get out of the pot.

I don't like shrimp and pork belly very much, so I can not put them away, but I still like the dishes with nutrition, which are more healthy and delicious. After the dry pot potato chips are served, the relatives can't stop eating bite by bite, and the children still shout like eating fragrant pots in a restaurant, which is delicious and tastes really good. This is a great compliment to this dry pot potato chips. There are many vegetables and meat in a dish.

Cooking tips: 1, in the case of making potato chips in a dry pot, some people make tea, and the chef shows that this is all wrong. The correct method should be to oil the potato pieces in advance and fry them until they are golden and crisp on both sides, which will make them more delicious, but if they are soaked in water, the potato pieces will become soft and greatly endanger the taste; 2, the potato is cut into thicker slices, and the taste is stronger. It can be used with lobster or fresh shrimp, but naturally the whole lobster is brighter in color and tastes much better than frozen shrimp; 3. I prefer to mix Pixian bean paste and spicy sauce, which is spicy and delicious. If you can't eat too spicy, you don't need to put spicy sauce, and you should put less pepper.