Name: 【dry Stir-fried Potato Chips】
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some potato; Some Fungus; Some Shallots; Some Pork belly; Some Pixian Doubanjiang; Some Soy sauce; Some Cooking Wine; Some Sugar; Some Peppercorns; Some Dried red chili; Some ginger; Some garlic

【dry Stir-fried Potato Chips】

by Eyebrow delicacy

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

The traditional dry-stirring technique is really "stir-dry". A small amount of cooking oil is added to the pot, and the main ingredients are continuously stirred. The main firepower is medium fire, so that the raw materials will gradually spit water and volatilize. Excessive firepower will make the raw material juice stick to the pot during the stir-frying process, or even coke the pot. The degree of maturity is limited according to the raw material. It was formerly called spitting oil. It can be described as small oil bubbles constantly being spit out during the heating process of the raw materials without large water vapor evaporation. The appearance of the raw materials becomes darker and discolored, and the texture is slightly hard. Then it is adjusted to the basic flavor. Continue to stir-fry the ingredients in harmony and tone.

This stir-frying process has a long heating time, poor heating uniformity, and the appearance of the finished dish is dark and dull. Now it is basically not used, and the frying method is used instead. That is, the dry-stirred raw materials are put into an oil pan once or twice, fried with medium heat and medium oil temperature, and the heat is transferred by the oil, and the heat transfer is fast and uniform, so that the raw materials can quickly reach the dehydrated "steam-dry" effect.

This dry-stir-fried potato chips is made by deep-frying the potato chips in advance, adding Pixian bean paste and then quickly stir-frying them with the side dishes. After deep-fried, the dish is golden and oily, dry and moist, and has a non-juicy and mellow flavor profile. The disadvantage is that the oil is not good for health. "

【dry Stir-fried Potato Chips】

1. Soak the fungus in advance for the side dishes, and cut the shallots and peppers into small pieces.

2. Cut the pork belly into thin slices, mince the ginger and garlic, and cut the dried red pepper with scissors.

3. The potatoes are sliced several times in cold water and then soaked in cold water.

4. Heat oil in the pot, add half of the potato chips and fry until the golden brown surface is slightly charred and serve, then fry the other half.

5. Add the fried potato chips to the oil a second time, and set aside.

6. Leave a little oil in the pot, add the pork belly and stir-fry until the color changes, and some fat in the fat will precipitate.

7. Add red pepper, peppercorns, ginger and garlic and stir fry to create a fragrant aroma.

8. Add Pixian bean paste and stir fry until the red oil is obtained.

9. Add the side dishes and stir fry for a while.

10. Add appropriate amount of light soy sauce and cooking wine and stir-fry evenly.

11. Finally, add potato chips and stir-fry quickly evenly.

12. Add coriander and a little sugar, stir-fry evenly, and take out.

13. Finished picture

14. Finished picture

Tips:
1. After the potato slices are cut, soak them in cold water, or they will turn black.
2. When frying potato chips, do not put them all at once. If there are too many, the oil temperature will drop rapidly. It is more appropriate to fry the potato chips twice or three times.
3. Add oil to the fried potato chips a second time, or they will become soft after standing for a while.
4. I put more Pixian bean paste without adding salt. If you put less, you can add a little salt as appropriate.