Dry fried potato chips

Dry fried potato chips

Introduction:

"That day at a friend's house, I ate potato twice cooked meat. Potato chips were stained with the light of twice cooked meat. They were fragrant and delicious, so I wanted to make them myself. Today, I tried to cook it once, but it's not a double cooked meat. I improved it and fried it directly with raw pork. Hehe, not bad! "

Production steps:

Step 1: 1. Slice potatoes, thicker, better taste.
2. Put the potatoes in a steamer and steam for 5 minutes over medium heat. Do not steam them, otherwise the potatoes will rot.

Step 2: 3. Slice the streaky pork, do not cook it first, and put it into the pot directly. Put a small amount of oil in the pan, fry the meat slices slowly over low heat, add ginger slices, orange peel, bean paste and sugar after the meat slices are oily, and continue to fry until the meat slices are oily, then add potato slices.

Step 3: 4. Turn the potatoes and meat slowly to prevent sticking to the pot. Move gently to avoid breaking the potato chips. Continue to fry for about 5 minutes, almost cooked, put salt and monosodium glutamate, plate. The delicious potato chips are ready. Potatoes are dry fried, without a drop of water, stained with meat, so it's very dry and fragrant. When the fat comes out, it's fragrant and not greasy, so he can have a big bowl of rice.

Materials required:

Potatoes: 350g

Pork: 100g

Zanthoxylum bungeanum: right amount

Pixian Douban: 10g

Sugar: 2G

Orange peel: a small piece

Lao Jiang: one piece

Note: 1, potatoes can not be steamed in advance to half cooked, raw can also be fried a little more time. 2. Add orange peel to remove fishiness and improve flavor. You can also add other spices. If you like spicy, you can add dry pepper or pepper. 3. Be sure to use half fat and half lean meat fried, meat will not firewood, large amount of oil, will not stick to the pot.

Production difficulty: simple

Technology: decocting

Length: 20 minutes

Taste: Original