1. Peel and slice fresh potatoes a bit thicker, soak the potatoes in clean water for half an hour, drain the water and set aside.
2. Cut bamboo shoots into thin slices and cut green pepper into sections. Boil in clean water and set aside.
3. Heat the pan to reconcile the frying on a low fire, the oil in the pork belly. Fry until the oil comes out of the pan and set aside
4. Pour in potato chips and fry slowly on medium heat, yellow on both sides. Start the pot and set aside
5. The oil in the pot is filled with all the ingredients. Stir-fry ginger, shallots, celery stalks, dried chili and turn to medium heat
6. Pour in chili sauce, light soy sauce, steamed fish soy sauce, and stir fry until fragrant.
7. Pour the pork belly and potatoes on medium heat. Stir fry green peppers and bamboo shoots
8. Griddle potatoes cannot be too soft. So fry on medium heat for ten minutes
9. Put it on a plate, sprinkle with chopped green onion and slightly fish-scented potatoes in a dry pot and it's ready. It's a meal
Tips:Potatoes must be soaked in clear water to soak out starch and prevent oxidation.
