Materials:

A piece of bacon (about 200g), a green pepper and a small piece of ginger.

Seasoning:

Oil, salt, a spoonful of soy sauce, half a spoonful of sugar, a little pepper.

Practice steps:

1. Wash the small potatoes, put them in a clear water pot and cook until they can be pierced thoroughly with chopsticks, and then take out the drained water for later use (Figure1);

2. Cook the bacon in advance, pour in the water from cook the meat, cut the bacon into pieces, cut the green pepper into pieces, and cut the ginger into small pieces for later use (Figure 2).

3. Cut the small potatoes into slices (or slices or hob blocks) (Figure 3);

4. Heat the wok, add oil, add potatoes, fry on medium heat until the skin is brown and wrinkled, and serve (Figure 4);

5. Leave the bottom oil in the wok, heat it, stir-fry the shredded ginger slightly, add the bacon, add the fried potatoes, add salt, soy sauce and sugar to taste, stir-fry the potatoes and bacon evenly and color them, then add a small bowl of water and boil them over high fire;

6. Reduce the heat and simmer until the soup is almost dry. Add green pepper blocks, stir-fry over high heat, add a little pepper, and take out the pot after the soup is dried (Figure 5).

Tip:

1, if you can't buy small potatoes, you can use ordinary big potatoes instead, slice or dice them and do the same thing. Frying them is to make the surface crisp, more fragrant and taste better, or you can skip the frying process and fry them directly.

You can use ordinary pork, beef or chicken instead of bacon, but it will taste very different without wax fragrance.

3, you can adjust the degree of saltiness according to your own taste.

4. The skin of the small potato was very thin and clean, so I didn't go. If you don't like to take the skin or buy potatoes with too thick skin, you can tear off the skin after cooking and then carry out the following operations.