Potatoes
By VicentaLakin
Potatoes belong to the Kawakawa family. They're fine. They're hot, oily
Recipe Recommendations
- pork belly 200 grams
- red pepper a little
- pepper a little
- soy sauce a little
- onion a little
- green pepper a little
- potatoes 400 grams
- celery a little
- salt a little
- oil 100 grams
- slightly spicy
- braised
- half an hour
- ordinary
Steps for Potatoes
1
Slice the quick potatoes
2
Here's a picture of the main dry-pot potatoes and sorbent
3
Put about 100 grams of oil in first, put a little salt in it, make potatoes five to six full-blown
4
Heated the oil left over from the potatoes, and in order put it in the boiler. Okay
5
Put the bouquet in there and fire it, put a little salt in it, and go on for five minutes
6
Putting the newly cooked potatoes in the pot with the five flowers, starting with no need to fire too hard, slow down, speed up when the potatoes in the pot are a little yellow, prevent the sticky pot, maybe ten minutes
7
Put the cut green, red peppers in the pot and then we're gonna have five minutes
8
I put onions and celery in the end. Five more minutes
9
Put on the pan cap and shut down the fire for three minutes. Land BeansPotatoes Make Tips
1. Do not be too thin for potato slices to prevent burning; 2. The oil should be enough, not too low, with 400 grams of potatoes requiring at least 150 grams of oil; and 3. Remember to slow the rate of defoliation at the start of the defoliation so that the potatoes may feel a little bit charred, so that they can taste the dry pot。