Stewed potatoes in soy sauce

Stewed potatoes in soy sauce

Introduction:

"In the spring, all the potatoes at home germinated before they were eaten, so I buried them in the soil to see how many potatoes they could produce. What surprised me was that there were quite a few big ones, but there were quite a few small ones. However, I'm also very happy. After all, it's better than throwing them away. These potatoes are not easy to peel, so we made this sauce stewed potato with northeast characteristics. This dish can be hot or cold. It's also good to eat small potatoes with porridge for breakfast. "

Production steps:

Step 1: don't peel the potatoes, clean them with a brush

Step 2: cut the scallion into sections, mix the ingredients and fragrant leaves

Step 3: put the cool oil into the large ingredients and stir fry slowly

Step 4: stir fry the scallions and fragrant leaves

Step 5: add potatoes and stir fry

Step 6: fry the potato skin in high heat and wrinkle it

Step 7: add the right amount of Zanthoxylum powder and stir well

Step 8: add two teaspoons of northeast sauce and stir well

Step 9: pour in the right amount of soy sauce

Step 10: stir fry a small spoon of soy sauce

Step 11: stir well with sugar

Step 12: pour in some water without potatoes

Step 13: cover and cook until potatoes are cooked

Step 14: when the soup is fast dry, stir it with a shovel

Step 15: fry until the soup is dry (only oil is left)

Materials required:

Small potatoes: 500g

Oil: right amount

Soy sauce: right amount

Pepper powder: right amount

Scallion: right amount

Large material: moderate amount

Fragrant leaves: appropriate amount

Northeast sauce: moderate

Old style: moderate

Sugar: right amount

Precautions: 1. Don't remove the skin of potatoes. 2. When frying potatoes, cover and simmer for a short time. Be careful not to get oil splashed and scalded. 3. The sauce is very salty, so you don't need salt. 4. If there are no small potatoes, you can cut the big potatoes into small pieces instead

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh