1. Peel and slice the potatoes, a little thicker than usual.
2. In a non-stick pan, pour a small amount of oil into a low heat and fry it slowly. The authentic country rapeseed oil I use here, so the oil should be heated a little.
3. Fry the potato chips until golden on both sides, pick them out with chopsticks, and put them on a plate for later use.
4. Directly use the bottom oil in the pan, add a spoonful of bean paste, garlic red pepper rings and stir fry. After stir fry, add a small amount of water, add the light soy sauce, and simmer for about one minute.
5. Slice or shred the onion and place it in the bottom of the casserole.
6. Put the fried potato slices into the casserole at a time, as shown in the figure, place the casserole on the stove, turn on a low heat, pour the fried sauce, cover the pot, and simmer for two minutes on medium and low heat.
7. Before turning off the heat, open the lid and put in the green onions, cover the casserole lid, and serve it to the table. Open the lid when you are eating, and the aroma is fragrant.
Tips:Note: Students who do not eat meat can leave it alone.
The salty taste in the bean paste is very heavy. You don’t need to add salt later. Of course, students with a heavier taste can add a little onion to the bottom to prevent potatoes from sticking to the pan. Students who don’t like frying can also boil it in water. The taste will be slightly different.
Flat-bottomed non-stick pan, you can use a small amount of oil, you can fry the effect of frying.
