Spicy Hot Pot of Leftovers
1.
Bacon washed and sliced ready
2.
All other ingredients are cut into pieces and ready
3.
Cook the linseed oil on a medium heat, until 4 mature, add the potatoes, and fry them over low heat until the surface of the potatoes turns golden brown
4.
The eggplant should also be fried a little first, and the potatoes and eggplant should be picked up after being fried.
5.
Leave the bottom oil in the pot, add dried pepper, dried chili and dried orange peel and saute until fragrant
6.
Add garlic and ginger and stir fry until fragrant, then add appropriate amount of bean paste, and stir-fry over medium-low heat
7.
Add the sliced bacon, stir-fry on low heat, until the bacon becomes oily and transparent, set aside
8.
Save the bottom oil, add in hard-to-cook vegetables (carrots and cowpeas) and fry, add a little water
9.
Put in the fried bacon slices, and then fry
10.
Add the fried potatoes and eggplant, cover the pot, and simmer for 3-5 minutes
11.
Add the easy-to-ripen vegetables (green pepper and red pepper, green onion) and stir fry
12.
Add braised duck wings and a little light soy sauce and stir fry with sugar
13.
Put the cucumber strips in the basin, put the fried ingredients in, and drizzle a few drops of sesame oil
14.
Serve the rice and start eating
Tips:
The ingredients in the incense pot are based on what you like or what you have at home~
When frying potatoes, use medium and small heat to fry slowly, so you don’t need so much oil, which is more economical~
In terms of taste, depending on the saltiness and spiciness of the bean paste at home, you can increase or decrease light soy sauce and dried chili as appropriate.
