Sixi Su
1.
Peel and wash potatoes, wash hot peppers and roll blades, heat tomatoes with boiling water, peel and slice them, and beat eggs in a bowl.
2.
Dice the potatoes and soak them in water for a while.
3.
Pour edible oil into the pot, a little more oil than usual for cooking, turn on medium heat, pour the diced potatoes when the oil is 50 minutes hot, and push the diced potatoes with a shovel.
4.
When the diced potatoes are almost cooked in the pan, they will feel very sticky. Don't stop the shovel at this time. This stage will last about 1-2 minutes. You will feel the diced potatoes in the pan very slippery. , Until the epidermis changes color.
5.
Here is a supplement. If the potatoes are soaked well and the shovel keeps pushing when the oil is in the pan, the pan will not collapse. This is how the pan looks after the potatoes are filled. The diced potatoes should be tender on the outside, a bit like French fries in a burger restaurant.
6.
Leave the bottom oil in the pot, turn on high heat, and scramble the eggs. The eggs are scrambled and served.
7.
Turn on high heat, add the scallion and ginger with the remaining oil of the scrambled eggs in the pan, fry the flavor and pour the hot pepper slices.
8.
Stir-fry the chili peppers for a spiciness and pour into the tomatoes.
9.
Stir-fry the tomatoes to get the soup, pour the eggs and stir fry a few times.
10.
Finally, pour in the diced potatoes, vinegar and salt, stir-fry evenly, and it's ready to be served.
11.
Sweet and sour, very delicious.
