1. Heat up the wok, pour in appropriate amount of cooking oil, add the peppercorns and stir fragrant.
2. Then pour in potato chips and stir fry.
3. Stir-fry for a while, cook in soy sauce and stir well.
4. Cook the soy sauce and stir well, then pour in a little water to simmer the potatoes.
5. When the potatoes are ripe, add the green pepper slices and stir well, and then sprinkle with a little salt.
6. Sprinkle a little monosodium glutamate into the pot and pour the onion and tempeh crisp.
7. Then stir-fry the potatoes well over high heat, collect the soup, and fry the potatoes dry, add a few drops of balsamic vinegar before cooking.
8. Add the chives and stir well.
9. Stir-fry the shallots until they are raw and ready to be served.
Tips:Side dish characteristics: beautiful color, rich black bean fragrant, fragrant taste, soft potatoes.
Tips;
1. When simmering potatoes, do not have too much water, just simmer the potatoes thoroughly, so that the final juice will be quicker. When simmering potatoes, cover them to make them evenly heated. For example, the method used to stir fry can also be used.
2. For the method of making onion and tempeh crisps, please refer to the article "How to make onion tempeh crisps" in my diary.
The home-cooked side dish "Dried Potato Chips with Soy Sauce" from the big stir-fry spoon is ready for your reference!
