The recipe for spicy dry pot potato slices

Health benefits

Potatoes: Harmony with stomach

Pork belly: tonifying the kidney

Onions: Insecticidal

Ingredients

Potato 500g

15 grams of red chili peppers

15 grams of pork belly

Hangjiao 20g

Onion 30g

Garlic 15g

Ginger 15g

10 grams of coriander

Salt 5 grams

15g Douban Sauce

10 grams of cooking wine

Dried chili peppers 10g

10g Sichuan pepper

5 grams of dark soy sauce

10 grams of light soy sauce

Chicken powder 5g

10 grams of monosodium glutamate

The recipe for spicy dry pot potato slices

1. Peel and wash the potatoes, open them in the middle, cut them into diamond shaped pieces with a diagonal knife, and set aside with cold water.

2. Wash and slice the pork belly thinly.

3. Remove the stem and fascia of Hangzhou pepper and cut into diamond shaped slices.

4. Cut small red chili peppers into diamond shapes.

5. Slice 15 grams of garlic and 15 grams of ginger, wash and cut coriander into sections.

6. Wash and shred the onions.

7. Add water to the pot, bring to a boil over high heat, add chopped potato slices, blanch thoroughly, remove and control the water for later use.

8. Add 15 grams of salad oil to the pot, heat the oil over high heat until 70% hot, and when there is a large amount of smoke rising on the surface of the oil, add 10 grams of Sichuan pepper, 15 grams of pork belly, and 15 grams of Douban sauce. Stir fry until red oil is produced.

9. At this time, add 10g of dried chili peppers, 30g of shredded onion, 15g of ginger and garlic, stir fry until fragrant, 10g of seasoned wine, and 15g of small red chili peppers are stir fried until fragrant.

10. Next, blanch the potato slices and add 15 grams of dark soy sauce, 10 grams of light soy sauce, 5 grams of chicken powder, 10 grams of monosodium glutamate, and 5 grams of salt. Stir fry over high heat for one minute.

11. Take out the pot and put it on a plate, sprinkle 10g of cilantro slices, and a delicious and flavorful spicy dry pot of potato chips will be displayed in front of everyone.

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