Stir-fried Potato Chips with Pork Belly
1.
Slice the potatoes. Don’t be too thin. If the potatoes are bigger, slice them in half. It doesn’t matter how you cut them
2.
Slice the green onion, ginger, and garlic, and cut the green and red pepper into sections. In addition to the garlic for cooking, chop 4 or 5 cloves of garlic into finely minced garlic.
3.
Choose fat and thin slices of pork belly, and cut it into thin slices. If it is not good to slice, it is better to freeze it before cutting.
My pork belly has been peeled by the seller
4.
You can omit this step if you cut the potato slices thinly💋
Potato slices are boiled in boiling water until they are 80% cooked. It is probably not a crunchy texture on the bite, but to the extent that it can be served cold. You will know it after one bite. Haha
5.
Don't open the heat and cool the pan, add the pork belly and stir to let the meat spread and stick to the oil (this can effectively prevent sticking to the pan)
Then, stir-fry the pork belly slowly until there is a little brown and fat coming out
6.
Add the green onion, ginger, garlic and Pixian bean paste and stir fry to get the red oil. Sometimes I also use the spicy spicy pot seasoning
7.
Add the cooked potato chips and green and red peppers and continue to stir fry. Let the fat of the pork belly stir the potato chips for a while, turn off the heat and add the minced garlic to get out of the pot.
It’s okay if you want to drop a drop of old soy sauce properly.
Adding Pixian Doubanjiang basically does not add salt, I like to cook some vinegar before it is out of the pot at the end
Tips:
If you use a non-stick pan, you don’t need to worry about it, but I always feel that the dishes cooked in a non-stick pan do not have gas 😂😂
