Dry pot potato chips, dry pot cauliflower, dry pot thousand pages of tofu and a series of dry pot dishes are all my favorites, especially dry pot potatoes. Prepare about two or three potatoes, a piece of bacon, onions, green peppers and red peppers. Wash the bacon first, cut it into pieces and steam it in a steamer for about 10 minutes. Soak potato chips in clear water to remove starch from their surfaces. Dice onion, green and red pepper and garlic. When all these are ready, pour oil into the pot, add potato chips after the oil temperature is 60% hot, fry until the surface is slightly yellow, and remove them for later use. Put the onion at the bottom of the pot, add a little cooking oil to the wok, add the steamed bacon slices and stir fry after the oil is hot, then add the garlic slices, pepper and Laoganma to stir fry until fragrant. Then add potato chips, edible salt and chicken essence seasoning. Stir-fry for a few minutes, then turn off the heat and pour a few drops of sesame oil. Then put all these in the pot and garnish them with chives.

Second, potatoes and cooked pork

Boil the bought pork belly in cold water until it is 80% ripe, take it out, drain it and slice it for later use. Heat oil from the pan, pour onion, ginger, garlic and dried Chili into the oil pan and stir-fry until fragrant, then pour pork belly and stir-fry until both sides are golden, and add a little bean paste to stir it evenly. Then add potato chips and stir fry, and pour in some soy sauce and cooking wine, as well as garlic sprouts and edible salt. Add a little chicken essence and stir-fry evenly before cooking, so that a delicious potato stew pork is ready.

Third, cumin potatoes

Peel and wash the potatoes you bought, cut them into rolling blades, soak them in a little white vinegar for a while, then take them out and drain them for later use. Pour the oil from the pan, add the potato chips and fry them slowly with low heat until the potato chips become smaller and the surface is slightly yellow. Drain the fried potato chips for later use. After the oil is drained, put the potatoes back into an oil-free pot and stir fry, add salt and pepper, then add a proper amount of cumin and Chili powder and stir fry with low fire, so that the baked potato pieces will be more fragrant.

Fourth, spicy potato chips

Spicy potato chips sound like a snack sold on the street, and the method is very simple. The potatoes bought should be peeled and washed first, cut into thin slices, and then soaked in cold water for 20 minutes, in order to soak off the starch of the potatoes themselves. Take out the soaked potato chips and drain them for later use. Then pour Pixian bean paste into the pan and stir-fry until fragrant, put potato chips into the pan and stir-fry, then add some seasonings such as ginger powder, pepper noodles and pepper. Then add a little water and stew for about 5 minutes. Add some monosodium glutamate and sprinkle some pepper noodles or sesame seeds before cooking, so that a spicy potato chip that looks like a snack is ready.