Dry fried potato chips
By OtiliaKoepp
That day, I ate potato twice-cooked pork at my friend's house. The potato slices were stained with the light of the twice-cooked pork. They were fragrant and delicious, so I wanted to make them myself. I tried it once today, but it was not twice-cooked pork. I improved it and fried it directly with raw pork. Hehe, not bad!
Recipe Recommendations
- potatoes 350 grams
- pork belly 100 grams
- pepper appropriate amount
- Pi County Douban 10 grams
- sugar 2 grams
- orange peel a small piece
- laojiang a
Steps for Dry fried potato chips
1
1. Slice the potatoes, which can be thicker, and the taste will be better. 2. Put the potatoes in a steamer and steam for 5 minutes over medium heat without steaming, otherwise the potatoes will rot after cooking.
2
3. Slice the pork belly and put it directly into the pot without boiling it first. Put a small amount of oil in the pan, add the meat slices and fry them slowly over low heat. After the meat slices are oily, add ginger slices, orange peel, bean paste, and white sugar. Continue to fry until the meat slices are oily, and add potato slices.
3
4. Slowly turn the potatoes and meat to prevent them from sticking to the pan, and move gently to avoid breaking the potato chips. Continue frying over low heat for about 5 minutes, until it is almost done, add salt and monosodium glutamate, and plate. The fragrant potato chips are ready. The potatoes were dry-fried without adding a drop of water and stained with the meat flavor, so they were very dry and fragrant. After the oil from the slices came out, they were fragrant and not greasy, so he could cook a big bowl of rice.Dry fried potato chips Make Tips
1. Potatoes can also not be steamed until semi-cooked in advance, or raw, and the frying time should be longer. 2. Add orange peel to remove fishy smell and enhance flavor. You can also add other spices. If you like spicy, you can add dried peppers or peppers. 3. Be sure to fry it with half-fat and half-lean meat. The meat will not be firewood, and the oil will be large and will not stick to the pan.