Griddle Potato Chips

Name: Griddle Potato Chips
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs potato; 150g Pork belly; a little ginger; Some Chopped chives; Some Pixian Doubanjiang; a little lard; a little salt; a little Sugar; a little Oyster sauce

by Huaer radish

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Griddle potato chips made with lard, stir-fried pork rolls are slightly yellowish, and the flavor is released before adding potato chips. Slightly dried Juancheng bean paste is the most suitable for this! When it comes out of the pan, sprinkle with green chives. A kind of dry pot, it is most comfortable to eat in winter! "

Ingredients

2 pcs Potato
150g Pork Belly
a little Ginger
Some Chopped Chives
Some Pixian Doubanjiang
a little Lard
a little Salt
a little Sugar
a little Oyster Sauce

Griddle Potato Chips

1. Peel and slice potatoes, soak them in cold water, and let them pass 2-3 times.

2. Wash and slice pork belly for later use.

3. Prepare the right amount of chopped chives and ginger.

4. To make potato chips in a dry pot, it is better to use Pixian Doubanjiang, which is a relatively dry bean paste. It is recommended to everyone in Juancheng. The taste is very authentic.

5. Potatoes are very oily. If you want to make them delicious, you don't need to add more salad oil, but use a spoonful of lard to achieve the effect. Put a small amount of lard in a hot pot, melt and add ginger to sauté!

6. Add the pork belly and stir-fry. After the color changes, stir-fry, add Pixian bean paste and continue to stir-fry until the red oil is obtained.

7. Then add the potato chips and continue to stir fry. Turn on medium heat and continue to fry. Avoid sticking to the pan. Add a little salt, sugar and oyster sauce. It takes about 3-4 minutes. Potatoes taste best when they are slightly browned.