The ingredients used are potatoes, green peppers, 3 cloves of aniseed, green onions, ginger and garlic; Light soy sauce, cooking wine, refined salt, chicken essence, sugar and starch.

step

Step 1: Wash and peel potatoes, slice them evenly, wash off starch in clean water, and soak them in clean water to prevent oxidation.

Step 2: break the green pepper into small pieces by hand, and cut the onion, ginger and garlic into powder for later use. Tearing green peppers by hand is very important, and the principle is the same as tearing cabbage by hand.

Step 3: Heat the oil from the pan, add a little salad oil, add 3 large cloves, and stir-fry slowly for fragrance.

Step 4: Stir-fry the aroma of aniseed, add potato chips and stir-fry evenly.

Step 5: Stir well, add onion, ginger and minced garlic into the wok and stir-fry until fragrant.

Step 6: Stir-fry the potato chips until they are slightly transparent and golden in color, then add the green pepper pieces and stir-fry.

Step 7: Add light soy sauce, cooking wine, refined salt, a little sugar and chicken essence, add half a spoonful of water, and cover with stew 1 min. Covering and stewing 1 min is the key to ensure the maturity of potatoes.

Step 8: after opening the lid, stir fry evenly, pick out 3 pieces of aniseed, and thicken with water starch to get out of the pot.

Key points of green pepper and potato chips

1. Add 3 cloves of aniseed and stir-fry until fragrant.

2. Green pepper must be torn by hand, and it tastes better without sticking to iron and wood.

3. Don't blanch or oil, just cover with stew 1 min, and the potatoes will be soft, sweet and delicious.