Production steps:
1. Peel potatoes, wash them, cut them into thick strips, pick beans, wash them, and break them into sections;
2. Prepare a small bowl, add salt, white sugar, chicken essence, half a spoonful of soy sauce, 2 tablespoons of soy sauce, 1 spoon of oyster sauce, 1 spoon of starch, and appropriate amount of water, and mix well to make bowl juice for later use;
3. Heat the oil from the pan, pour the oil into the beans, stir-fry over medium and small fire, stir-fry the beans until the skin is brown and wrinkled, and set aside;
4. Add a little more oil to the pot, pour in the potato chips, fry them in medium and small fire 1~2 minutes, fry them until the surface is brown and hard shell is formed, and then put them out for use;
5. Add a little oil to the pot, add half chopped green onion and garlic, and stir-fry the millet for fragrance;
6. Pour in the fried potatoes and beans, then pour in the prepared bowl of juice, stir fry quickly over high fire to collect the juice, pour in the other half of minced garlic before taking out the pot, stir fry for a few times and then turn off the heat.
"nagging"
Oyster sauce and soy sauce are salty, so pay attention to the amount of salt when mixing bowl juice, and don't put too much. Finally, you can taste it when you are out of the pot. If it is weak, just add some salt.
If you like more soup in the dish to eat with bibimbap, you can add more water and various seasonings when preparing the bowl juice, or you can add a little more appropriately.