Pork Belly Potato Chips

Name: Pork Belly Potato Chips
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 small piece Pork belly; 1 piece Big potatoes; 4 cloves garlic; 1 Shallots; 1 tablespoon Pixian Doubanjiang; Some Soy sauce; Some Sugar; Some White wine; Some White sesame

by Eat up

4.8 (1)

Favorite

1

Difficulty

Normal

Time

15m

Serving

3

The simpler the dish, the more colorful it is to make, and the details cannot be less. Today's pork belly potato slices are seasoned with a few details to make the original simple and ordinary dish instantly complete in color and fragrance!

Ingredients

1 small piece Pork Belly
1 piece Big Potatoes
4 cloves Garlic

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1 Shallots
1 tablespoon Pixian Doubanjiang
Some Soy Sauce

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Some Sugar

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Some White Wine
Some White Sesame

Pork Belly Potato Chips

1. Prepare the ingredients you need

2. Cut the pork belly into thin slices.

3. Cut potatoes into 5mm thick slices, blanch in boiling water for three minutes, remove and drain.

4. Green and red pepper hob cut into pieces

5. Minced shallots

6. Chop garlic and mince.

7. Put oil in the pan and stir-fry the pork belly.

8. Stir-fry until the pork belly is slightly charred, add a spoonful of Pixian bean paste and stir-fry the red oil, then add the potato slices and stir-fry until the potato slices are covered with red oil. Afterwards, stir-fry the scallions for a fragrant taste.

9. Add minced garlic, drizzle two circles of light soy sauce, add sugar to enhance the flavor, then stir-fry with green and red peppers, and then add a little white wine.

10. Life has a ruler, drinking has a degree, Taoism is a youth, just right

Tips:
When the pork belly is stir-fried, you can add a little more oil to stir up the fat and oil of the pork belly to make it more fragrant and delicious; the Pixian bean paste light soy sauce has a salty taste, so there is no need to add salt; the white wine is volatile and fragrant. If you don’t add it, there is a difference in taste. Don’t worry too much.