1. Clean the mud and sand on the surface of the potatoes, scrape off the skin, and then rinse. First cut into thick slices and then cut into potato strips of uniform thickness. If you don’t cook it right away, it’s best to put the cut potato strips in a container and soak in clean water. Anti-oxidation and discoloration
2. Cut off the rhizomes of fresh shiitake mushrooms, repeatedly rinse with water to clean the mud and impurities on the top of shiitake mushrooms, soak the clean shiitake mushrooms and gently squeeze the water with your hands, and cut into thick slices of shiitake mushrooms
3. Peel off shallots, ginger and garlic and clean them. Cut them into chopped green onion, ginger and garlic slices. Rinse one star anise.
4. Wash the leeks and cut them into pieces
5. Rinse the pork belly with warm water and cut into even slices of pork belly
6. Add appropriate amount of peanut oil to the hot pan, fry the pork belly slices for aroma and oil, add chopped green onion, ginger slices, garlic slices, star anise to fragrant, cooking wine, light soy sauce and cook in a pot
7. First add the mushrooms and stir-fry evenly, then add the potato strips and continue to stir-fry evenly
8. Pour in an appropriate amount of water, add a little salt to adjust the saltiness, and cover the pot for about 10 minutes
9. Stew until the potato chips are cooked through and the soup is thick, turn off the heat, and sprinkle in the leeks
10. Add a little chicken essence to season and stir evenly, then take it out of the pan and put it on the plate
11. Installed, finished!
