Potato dry beans
By VicentaLakin
Potatoes are really a muscular food, and they're boiled and fried, and they can be cooked with no taste. What kind of chemical reaction does a cute potato man have today to meet a slender lady with? O-ha-ha-ha-ha, the cabbage says, "Apples, you're cooking again. If you like potatoes, you can't miss this food that kills you
Recipe Recommendations
- potatoes 250g
- cowpea 150g
- pork belly 80g
- onion 10g
- Jiang 5g
- garlic 15g
- pepper 2g
- dried chili 10g
- Weijixian soy sauce 1 tablespoon
- cooking wine 1 tablespoon
- sugar 1 teaspoon
- salt 1/4 teaspoon
- chicken powder 1/4 teaspoon
- slightly spicy
- fried
- half an hour
- simple
Steps for Potato dry beans
1
The beans go to their tails and wash, cut to six centimetres long, the potatoes go to the skin, cut to the same size and length as the beans and soak in the water, and the peppers and the peppers are immersed in the water for a while, and the precipitous precipitals are replaced by dry peppers
2
It's hot in the pot
3
Potato extracts the leach from the water, and it's oiled
4
There's a little bit of oil in the pot
5
It smells good when you put it in the peppers
6
Turn the fire into a fragrance
7
I'll put it in the greasy beans, potatoes, cooking wine, sugar, soy sauce, and then I'll put out the pans based on salt and chicken powderPotato dry beans Make Tips
1. When stir-frying cowpeas and potatoes in oil, start with high heat for a while, then turn to medium heat; this results in better color and texture.
2. Soak the Sichuan peppercorns and dried chilies in water beforehand, and stir-fry them over low heat to bring out the aroma; this prevents them from burning.
3. Using the rendered pork fat to stir-fry the cowpeas and potatoes makes it even more fragrant.
4. Since the cowpeas and potatoes were pre-stir-fried, simply switch to high heat for the final step, stir-fry quickly to mix evenly, and serve.