Spicy Dried Kang Small Potatoes
by Azalea Gourmet
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Clean the small potatoes and cook them with the skin. Use chopsticks to poke them through to prove that the small potatoes are cooked.
2. The cooked potatoes are peeled and peeled when they are not hot. Potatoes that are cooked before peeling have less moisture and will not turn into mashed potatoes during the cooking process.
3. Put vegetable oil on the bottom of the pot and fry the potatoes until golden brown over low heat. Turn over frequently during frying.
4. Scoop out the small potatoes and save the bottom oil. Add minced garlic, ginger and dried red chili powder until fragrant.
5. Add small potatoes and salt, and turn a few times so that the potatoes are evenly covered with the seasoning. Put the shallots in before serving.
