Northeast potato sauce

Northeast potato sauce

Introduction:

"Every time you make corn dregs porridge with potato sauce, you can't do without potato sauce when you have fresh Chinese cabbage.". This is what I used to eat when I was not rich. At that time, I thought potato sauce with corn dregs porridge was very beautiful. Sometimes I have rice with potato chips

Production steps:

Step 1: potato, red pepper, green onion, ginger, northeast sauce, 13 flavor.

Step 2: don't cut the potato too wide or too thick. I cut it a little wide, but it ripens slowly.

Step 3: put the cut potato chips in a bowl, pour in cold water and soak out the starch.

Step 4: add a little water to the Northeast sauce to dilute it~

Step 5: pour oil into the pot, add 13 spices, green onion, red pepper and stir fry until fragrant.

Step 6: add the chips and stir fry for one minute.

Step 7: pour in the prepared sauce.

Step 8: add water to the potato chips.

Step 9: Northeast sauce is home-made, with high salinity, so no edible salt.

Step 10: cover the pan, turn the heat down and simmer until the water is a little dry.

Materials required:

Potatoes: moderate

Scallion: right amount

Thirteen spices: appropriate amount

Northeast sauce: moderate

Dry red pepper: right amount

Note: Northeast sauce is home-made, high salinity, so there is no need to put additional salt. If you want to cook faster, cut the potatoes smaller.

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: Maotai flavor