Pot potato chips
By VicentaLakin
Potatoes have always been on our table, and they've been burning up in a fancy way.
Recipe Recommendations
- potatoes three
- sausage Yixiaogen
- green pepper a
- millet pepper a little
- sesame oil appropriate amount
- onion a
- garlic a little
- salt appropriate amount
- laoganma a spoonful
- chicken essence little bit
- slightly spicy
- fried
- half an hour
- simple
Steps for Pot potato chips
1
I'd like to have the material I need. I'd like to have a little bit of a little bit of a little bit of a little bit of a little bit, but there's only two of them today. It's the second time today
2
Potato peel clean
3
Washed potatoes and cut them evenly
4
Potato slices and a clear starch under the water
5
5. Sausage was washed clean and cut evenly
6
The salami cut on the pot for about 10 minutes
7
Chili slices. We're out of pepper today. We're using pepper
8
The fragrances are cut in the base of the pan
9
When oil pours into the pot, when it's six layers hot, it drops the mashed potato chips, and when it hits the surface, it's yellow
10
Leave a little bottom oil in the pot, put it in the salami, and then put it in the garlic, peppers, and the old mother made it smell
11
Add potato chips to the tablets, and a proper amount of salt
12
Put potato chips in the pot. Just a little cut onions and a little alcohol
13
This is a picture taken last time...Pot potato chips Make Tips
PS: 1. It is best to choose smaller, slender potatoes. 2. Make sure to drain the soaked potatoes thoroughly, otherwise be careful of oil splatter and burns. 3. If you don't have cured pork or Chinese sausage at home, you can substitute with pork belly, but personally I think the cured pork is more fragrant. I've made this dish many times and my family always agrees that the version with cured pork is more flavorful. The masses never lie, haha... 4. Cut the potato slices slightly thicker, otherwise they will easily get soft when fried.