The protein in potatoes is the closest to animal protein, and experts point out that potato protein is even better than that of soybeans. Whether used as a dish or a staple food, potatoes are an excellent choice. There are many ways to prepare potatoes: cold mixed, stewed, stir-fried, pan-fried, etc., and every method results in a great taste.
Method 1 for Dry Pot Fried Potato Slices
Dry Pot Fried Potato Slices
Ingredients Preparation
Potatoes, pork, salt, soy sauce, monosodium glutamate (MSG), ginger, garlic, blended cooking oil, scallions, dried chili peppers.
Steps
1. Peel the potatoes, wash them, and cut into 0.5 cm slices, then drain and set aside.
2. Slice the pork, cut the scallions into sections, slice the ginger and garlic.
3. In a small bowl, mix water, soy sauce, salt, and chicken essence to make a seasoning mixture.
4. Heat blended cooking oil in a wok, add the potato slices and fry until golden brown, then drain and set aside.
5. Remove some of the excess oil, add the pork slices and stir-fry briefly, then add the scallion sections, dried chili peppers, garlic, and ginger slices and stir-fry to release their fragrance.
6. Add the potato slices, stir-fry briefly, then add the seasoning mixture, simmer over medium heat until the sauce is absorbed, and serve.
Method 2 for Dry Pot Fried Potato Slices
Dry Pot Fried Potato Slices
Ingredients Preparation
Potatoes, cured meat, onion, red chili pepper, garlic, green chili pepper, vegetable oil, Lao Gan Ma chili bean paste, salt, chicken essence, sesame oil.
Steps
1. Peel the potatoes, slice them, rinse them in water, wash them clean, drain, and set aside.
2. Wash the cured meat and steam it for about ten minutes in a steamer.
3. Cut the onion into chunks, all the chili peppers into small pieces, and the garlic into slices.
4. Pour vegetable oil into a wok and heat it to six-tenths hot, then add the drained potato slices and fry until golden brown, then remove and set aside.
5. Leave some of the vegetable oil in the wok, add the cured meat slices, garlic slices, chili peppers, Lao Gan Ma chili bean paste, and onions and stir-fry to release their fragrance.
6. Add the potato slices, stir-fry evenly, then add salt and chicken essence and continue to stir-fry for 2-4 minutes before serving.
Method 3 for Dry Pot Fried Potato Slices
Dry Pot Fried Potato Slices
Ingredients Preparation
Potatoes, pork belly, lard, Pixian broad-bean paste, salt, oyster sauce, scallions, ginger, sugar.
Steps
1. Wash the potatoes, peel them, slice them, soak them in cold water for 2-3 minutes, rinse clean, drain, and set aside.
2. Slice the pork belly, mince the ginger and scallions, and set aside.
3. Heat lard in a wok, once melted, add the pork belly slices and stir-fry.
4. When the color of the pork changes, add Pixian broad-bean paste and stir-fry until the red oil comes out, then add the potato slices and switch to medium heat to stir-fry.
5. After one minute, add salt, sugar, and oyster sauce, stir-fry evenly, and cook for another 3-4 minutes before serving.