Cumin-flavored griddle potato chips, without finished griddle sauce, only use a little essence to enhance the umami flavor. Add cumin and Chili noodles, and put some shredded chives at the bottom of the small pot. When eating, the bottom of the pot will smell of shredded chives, and the potatoes will be crisp outside and tender inside. Coupled with the aroma of cumin pepper, it will present a barbecue-like taste, spicy and refreshing, and the cumin flavor is rich. With rice, it is really popular rice.

Let's look at the details of this dish.

~ ~ ~ Dry pot potato chips ~ ~ ~ Raw materials and seasonings:

Yellow potatoes, corn starch, bean sprouts, pork belly, green and red peppers, garlic cloves and onions.

Start cooking:

Step 1: Processing potatoes. Choose a slightly round, even-sized yellow potato (so that the slices are the same size) and scrape off the skin. Trim it (for a better appearance, domestic products can be ignored). Then the top knife is cut into a disc with a thickness of about 2 mm, and 400 grams is taken and put into clean water to wash off the starch.

Step 2: Cut and match accessories. Sichuan sprouts are washed and desalted, and cut into the last 30 grams with a top knife. Peel the pork belly and cut it into 50g. The pedicels of green pepper and red pepper are removed, and the top knife is cut into 4 mm dices, and the garlic cloves are chopped into the last 20 grams. Shred onion100g.

Step 3: Processing seasoning. Knife-edge pepper: Brush the pot clean, add a little base oil, add dry second-well pepper100g, stir-fry slowly with low heat until the pepper rustles, pour it on the chopping board, and chop it with a knife.

Processing of cumin slices: add clear water into the pot, put two complete cumin slices, boil them with strong fire, pour them out after a little boiling, rinse them with clear water, remove impurities and sand at the bottom and control moisture. Heat the wok (nothing is put), add the dried cumin, stir-fry slowly with low fire, pour it out when the water evaporates and the smell is natural, cool it and grind it into coarse particles with a rolling pin or garlic mortar.

Step 4: fry potatoes. Add two tablespoons of water to the pot, add a little salt and potato chips, and cook for about two minutes until the potatoes are raw. Pour out, cool and drain. Pour wide oil into the pot and heat it over high fire. Put the drained potatoes into the pot and pat a layer of corn starch evenly.

When the oil temperature is 60% hot, grab the potato chips (drain the starch) and put them in the oil pan, fry until golden brown (about one minute), and take out the oil control. Lightly grease the green and red peppers and put them on the potato chips.

Step 5: formal frying. Quickly pour the oil out of the pot, stir-fry the shredded onion a little, add one gram of salt, turn it over and put it at the bottom of the pot.

Brush the pan again, add 50g salad oil and heat it to 50% heat. Stir-fry the pork belly until the oil turns white. Cook a little cooking wine, add the minced sprouts and minced garlic, and stir-fry until fragrant. Add 5g of pepper and 5g of cumin, saute red pepper oil and cumin, and pour in fried potato chips and diced green pepper. Add 20g of umami flavor, a little salt, 3g of monosodium glutamate, a little seasoning sugar and a little old color, stir-fry over high fire (stir-fry as much as possible) until the main and auxiliary materials and seasonings are evenly mixed, put into a pot, and light the alcohol ball to serve.