Potato Roast
1.
Wash the meat and cut into lumps.
2.
1. Cut potatoes into large pieces; 2. Cut green bamboo shoots into strips; 3. Garlic smashed; 4. Slice old ginger; 5. Prepare some star anise, dried chili and Chinese pepper;
3.
1. Pour oil in the pot, and after the oil is 70% to 80% hot, 2. Pour the cut old ginger, garlic, dried chili, pepper, and star anise into the pot and fry for about 30 seconds; 3. Add two spoonfuls of bean paste and fry Fragrant;
4.
Add the washed and cut meat, stir fry in the pan, and fry until the surface of the meat changes color.
5.
Then add the sliced potatoes and stir fry until the potatoes are evenly colored.
6.
Pour in water and just submerge the potatoes and meat.
7.
Pour in water, just submerge the potatoes and meat, and then add a tablespoon of soy sauce.
8.
At this time, cover the pot, turn on high heat and boil until the water boils, then turn off the low heat, and slowly cook until it tastes good.
9.
When the water is half dry, add the sliced green bamboo shoots, and then stir-fry them until the green bamboo shoots are submerged in the bottom of the pot.
10.
1. When the water is half dry, add the cut green bamboo shoots, and then stir-fry them continuously to submerge the green bamboo shoots in the bottom of the pot. 2. Add a small amount of vinegar and some white sugar, the ratio is 1:2, not too much, otherwise the taste is very strange.
11.
When the water boils and the green bamboo shoots are ready, put a small amount of chopped green onion in a bowl.
Tips:
Many Sichuan dishes are seasoned with sugar and vinegar, but the ratio has to be adjusted well, otherwise the taste is very strange.
