Name: Kung Pao Diced Potatoes
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: A 400g potato; 50g Red and green peppers; 15g Pixian Doubanjiang; 2g Dried chili; 15 capsules pepper; 15g Sliced ginger; 20g Diced green onion; 80g Fried peanuts; 15g Soy sauce; 10g Balsamic vinegar; 5g Rice wine; 20g granulated sugar; 15g Peanut oil

Kung Pao Diced Potatoes

1. 400 grams of potato, 50 grams of red and green peppers, 15 grams of Pixian bean paste, 2 grams of dried chili, 15 peppers, 15 grams of ginger, 20 grams of diced green onion, 80 grams of fried peanuts, 15 grams of soy sauce, balsamic vinegar 10 grams, 5 grams of rice wine, 20 grams of sugar, 15 grams of peanut oil.

2. Peel and dice potatoes.

3. Wash off the starch with water and drain the water for later use.

4. Cut ginger into diamond-shaped slices, dice green onions, and dry chili into small pieces with scissors. Prepare fried peanuts.

5. Blend the bowl of juice and scoop two teaspoons of sugar into the bowl.

6. Pour in the right amount of soy sauce.

7. Rice wine....

8. Balsamic vinegar, stir well and set aside.

9. Heat up a frying spoon, add an appropriate amount of peanut oil, and stir-fry the diced potatoes.

10. Stir-fry the diced potatoes until golden brown, take out and set aside.

11. Stir fragrant pepper with oil in the bottom of a frying spoon.

12. Stir fry with Pixian bean paste.

13. After the aroma comes out, add green onion ginger and dried chili and stir fry.

14. Stir-fry the green onion and ginger, add diced potatoes and red and green peppers.

15. Stir-fry, pour in a bowl of juice and stir-fry for a few times to make it even.

16. Finally, pour the fried peanuts before serving.

17. Stir-fry it to make a plate.

Tips:
Features: bright red color, rich flavor, spicy and delicious, endless aftertaste.

Tips:

1. The diced potatoes must be washed with starch in advance and then stir-fried, stir-fried until golden brown and ready for use.

2. The bean paste can be chopped or fried, and just fry it until fragrant.

3. After pouring the juice into a bowl, stir-fry evenly over high heat, preferably unwound juice.