Griddle Potatoes with Carobs

Griddle Potatoes with Carobs

1. Wash and slice the pork belly (I cut it a bit thinner, because the whole process is dry, so the meat can be sliced a little thicker, as shown in the picture below) Wash the beans, peel off 3 potatoes, wash, and cut the green onion into small sections I don’t have any green onions at home--) Slice ginger, slice garlic and slice Thai pepper into sections

2. Heat the oil in a hot pan and stir-fry the pork slices until they change color. Put the ginger slices and stir fry with thirteen incense.

3. Stir-fry a few times and put the beans on it, continue to stir-fry, and then let it dry on low heat

4. When the beans are dry and stir-fried, we will prepare the 3 potato cutting hobs twice with water.

5. Stir-fry the beans again until the beans turn green and wrinkle, then put the washed potatoes on the hob and fry for a few times. The cover is a little stuffy.

6. Then open the lid and put the onion, garlic and Thai pepper in the pot, add 2 tablespoons of salt (the spoon is about the spoon of the seasoning box), stir-fry evenly, and cover the lid on medium heat for 15 minutes.

7. Open the lid every 3 minutes and use the steam dripping from the lid of the pot to stir fry to prevent the pot from being heated evenly.

8. 5 minutes before it is out of the pan, it feels like the potatoes are almost cooked, add some soy sauce to taste, stir fry and then cover the pan and cover it

9. Add some old soy sauces before they are out of the pot, color them and stir fry evenly.

10. Don’t add water in the whole process. Don’t doubt, it’s absolutely cooked and the potatoes are special noodles. The steam dripping into the pot every time you open the lid can prevent the pot from sticking. Remember to let the ingredients heat up evenly every 3 separate lids and stir fry. Ha ha

Tips:

Don’t add water in the whole process. Don’t doubt, it’s absolutely cooked and the potatoes are special noodles. The steam dripping into the pot every time you open the lid can prevent the pot from sticking. Remember to let the ingredients heat up evenly every 3 separate lids and stir fry. Ha ha