Bacon Griddle Potato Chips
1.
Peel potatoes and carrots
2.
Wash the bacon in cold water, add green onions and garlic to the pot and cook for 20 minutes
3.
Carrot slices like eye slices
4.
Potatoes are also cut into like eye slices
5.
Rinse the surface starch with water and then drain the water
6.
Cut the pepper into slices diagonally, mince the onion and garlic
7.
Heat a small amount of oil in the pot and add the potato chips in portions
8.
Fry until golden on both sides
9.
Fry the carrot slices too
10.
Bacon fished out and sliced
11.
Add a small amount of oil in a separate pot, add Pixian bean paste and fry the red oil first, then sauté the minced garlic and chopped green onion
12.
Pour in bacon and stir fry until fragrant, cook with cooking wine to remove fishy
13.
Pour in potato chips and carrot slices, add sugar, cook in June fresh soy sauce, stir fry evenly
14.
It's best to add hot pepper slices and stir well to get out of the pan
Tips:
1. Cut the potato slices thinly as much as possible so that they eat less oil, and fry them until crispy without frying.
2. The cut potato slices should be washed with water to remove the starch on the surface, so that it is not easy to stick to the pot and tastes good.
3. Before frying, use kitchen paper to absorb the surface moisture of the potato chips.
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