Fried Potatoes with Sword Beans
1.
Prepare two potatoes
2.
Prepare the right amount of concanavali
3.
Pick out both ends of the beans and put them in salt water to boil on high heat, and blanch for 3 minutes on low heat
4.
After blanching, the concanava beans are used in cold water for later use
5.
The potatoes are peeled and sliced into 3-minute thick slices, washed a few times and soaked in water for later use
6.
Pour the potatoes into the pot, add appropriate amount of water and set aside
7.
Add appropriate amount of old marinade to the pot, bring to a boil on high heat, simmer for 3 minutes on low heat
8.
Drain the beans and cut into diamond-shaped slices.
9.
Pour the concanavali slices into the pot, bring to a boil on high heat, turn to low heat and simmer, add appropriate amount of salt, chicken essence, sugar and yellow chili sauce, stir well, and simmer for 20 minutes
10.
Turn on high heat to collect the juice and serve it out for later use
11.
Stir-fried potatoes with beans are out of the pot.
Tips:
1. Peel and slice potatoes, 3 minutes thick, too thin and fragile, too thick to taste
2. After the potatoes are sliced, wash off the starch with water (wash several times until the water is clear)
3. Put the knife edge in salt water in advance to blanch the water to remove the beany smell of canavalia beans, and the color is green
