I like this iron potato chip best in Hunan cuisine. Maybe it's because I come from a mountainous area, and potatoes have been both a dish and a meal since I was a child. Boil, stew, fry, stir-fry, steam and stew, whatever you do, you love it!

Materials?

5-6 potatoes (small and medium)

Soy sauce 1 spoon

Pork belly100g

Bean paste 1 spoon

3-5 Hunan peppers

2 capsicum frutescens

A little ginger and garlic

Cooking wine 1 spoon

How to make the home-cooked version of iron plate potato chips?

Raw materials are simple, potatoes are the most important! Pork belly is optional, and vegetarian friends can skip meat! But the fragrance added by lard is really irreplaceable by vegetable oil!

Pork belly is cooked in a pot with some cooking wine and cold water until it is 8 minutes cooked, that is, chopsticks can penetrate it.

Potato slices are soaked in water, and the thickness is about 3 mm. If they are too thin, they are not so delicious! Wash twice more to remove the starch on the surface.

Pork belly is cooked, fished out and cooled before slicing. The thinner the better!

Put a small amount of fried potato chips in the pot, and both sides have hard shells. When the color becomes a little golden, you can take them out and drain them.

Look, that's it, both sides are golden, the surface is crisp, and the inside is powdery and waxy! Don't fry it, it will become potato chips!

Do not put oil in the pan, and dry-fry the pork belly until it is oily.

Add ginger, garlic and green pepper and stir fry together, so it won't be so spicy later.

Push away the meat and pepper, add the bean paste and stir-fry the red oil.

Then add the potato chips and stir fry. There is basically no need to add other seasonings. The bean paste is already very delicious!

Dangdang Dangdang! Out of the pot