1. Cut the ginger into mince, mince the garlic, chop the shallot into finely chopped green onion, and shred the dried chili pepper. 2. Peel and wash the potatoes, cut into chopstick-thick strips, add starch and mix well. 3. Heat the oil until it is 70% hot, add potato strips and fry until crispy, remove and drain.

4. Leave some oil in the pot, sauté minced ginger, garlic, Sichuan peppercorns, and dried chilies until fragrant. Add potato strips, 1 tablespoon of salt, half a tablespoon of chicken essence, 2 grams of pepper, and chopped green onion. Mix well and serve. That’s it. Ingredients

3 potatoes, 1 carrot, 1 green pepper, appropriate amount of onion, ginger and garlic, 1 spoon of sugar, 1 spoon of balsamic vinegar, 3 spoons of light soy sauce, 1 spoon of pasta sauce, appropriate amount of pepper and salt powder, millet 5 peppers

Method

Peel and slice potatoes

Cut green peppers into cubes, slice carrots

Mince green onion, ginger and garlic, millet and pepper Cut into sections

Adjust the bowl of sauce: 1 spoon of sugar, 1 spoon of balsamic vinegar, 3 spoons of light soy sauce, 1 spoon of pasta sauce, appropriate amount of salt, appropriate amount of pepper and salt

Heat the base oil. Sauté minced onion, ginger, garlic, millet and pepper until fragrant.

Put potato slices and carrot slices into the pot and stir-fry

Pour the sauce into the pot and stir-fry evenly

Put the green pepper into the pot, add a little water and stir-fry. Finally, add sesame oil, take out the pan, and serve on a plate

Shredded tomatoes and potatoes