Potatoes washed and peeled, first cut from the middle, take out half and then cut from the middle, and then cut into a half-centimeter thick thick slices;

Hot pan less oil, sprinkle some five-spice powder, to be 5 into the heat of the next ginger, and to be stir-fried under the bean curd;

Bean curd should be as much as possible in the pot spread out, so that it is uniformly heated;

When all the bean curd is fried to bright green, drive the bean curd to the periphery of the pan, reveal the center of the pan and put the potatoes (the potatoes will be stained if you put them in too early), continue to stir-fry on medium heat;

When the potatoes are also fried in the middle of the transparent, the next seasoning:

The soybean paste is 2 spoons; 2 spoons of soy sauce; a little bit of salt (if there is a paste, then make sure to reduce the salt); ? tsp of soy sauce; 1 tsp of sugar.

After adding the seasonings, continue to stir-fry so that all the seasonings mix well with the vegetables.

Flatten the pan a bit to form a flat surface and pour in the water, just enough to cover the vegetables.

Turn up the heat and bring the water to a boil, cover the pot, and turn the heat to medium to simmer;

Don't turn the pot over during this time, let it simmer on its own.

When the water is almost stewed, lift the lid and turn on high heat to collect the juice, turn off the fire;

While the heat is still there, put a little chicken essence, it's OK.

This is my favorite dish, this is my mother's standard practice, heh.