Griddle Potato Chips

Name: Griddle Potato Chips
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 50g Wind meat; 2 pcs potato; 1 piece onion; 3 cloves garlic; 2 tablets ginger; 1 shallot; 1/2 Red pepper; 1 tablespoon salt; 1 tablespoon Soy sauce; 20ml Cooking Wine; 1 tablespoon chili sauce

by Moonfall Wu Cry (from Tencent...)

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

1

Since having this alcohol stove, my son wants to eat dry pot dishes every day. I have made dry pot cauliflower and dry pot cabbage before. Today I made dry pot potato chips. Without a drop of water, it is golden and attractive, bright and bright, and it is full of burnt fragrance. It is greedy to look at! When serving, order a piece of alcohol. After a while, the aroma is strong. It is the best time to start eating. Moreover, the more you eat, the more delicious. Finally, the potatoes are finished, the meat slices are finished, the onions are finished, and the last garlic is finished. Don't let it go, really eat up!

Griddle Potato Chips

1. Clean the wind meat and cut into thin slices.

2. Wash the potatoes and peel them

3. Thinly sliced potatoes

4. Wash the starch in potato chips with water

5. Mince garlic, ginger, and slice red pepper. (If you like spicy, you can use chili)

6. Onion diced

7. Brush the bottom of the alcohol stove with oil and put onions to spread the bottom

8. Add a little oil to a non-stick pan, add potato chips and fry on low heat until golden on both sides, set aside.

9. No need to add extra oil, add the wind-fried pork slices and fry on low heat, trying to force out the fat inside.

10. When the slices of meat become transparent and the fat oozes out, add minced ginger and garlic and stir fry.

11. Add potato chips and red pepper, stir fry, add cooking wine, soy sauce and 1 tablespoon of chili sauce, stir fry evenly, season with salt, and sprinkle onion on the surface. Put it on the inner tank and add a piece of alcohol underneath, it will be more delicious, especially suitable for eating in winter

Tips:
Generally speaking, potatoes are fried in oil beforehand. I don’t like it, so I fry them in a non-stick pan over low fire. The fry is golden in color, slightly charred and crispy, very fragrant, and uses less oil. It feels better. Deep frying is healthier.

Comments

Sign in to comment

Similar recipes

Vegetarian Chicken Breast

Vegetarian Chicken, Wind Meat, Shallot