How are dry pot potato chips made in restaurants? Why is it called a dry pot?

Pork belly is indispensable, you can also use lard, so that the dry pot is fragrant and belongs to the kind that is not greasy to eat, no wonder people in some countries in Europe and the United States can take potatoes as a staple food to eat, which is delicious and can fill the stomach. If you don't blanch it, you have to fry it in oil, I prefer light ones that don't like fried ones, so I blanch them with water for later use. 10 grams of Lao Gan Ma, 10 grams of garlic, 10 grams of ginger, 3 grams of Sichuan pepper, 5 grams of dried chili peppers, 10 ml of soy sauce, 3 ml of dark soy sauce, 3 grams of sugar.

<> will present a barbecue-like taste, spicy and refreshing, with a strong cumin flavor. Served with rice, it is a popular side dish. Then pour in the fried potato slices, turn the pan evenly, do not use a spoon, so as not to damage the potato slices, adjust the flavor, add the garlic sprouts, and turn it a few times.

In the restaurant chef, it is even more spicy and refreshing, and it is very enjoyable to eat, and you can even eat an extra bowl of rice. Appropriate amount of salt, appropriate amount of Sichuan pepper, appropriate amount of chicken powder, appropriate amount of coriander, appropriate amount of oil, appropriate amount of chili pepper, appropriate amount of sugar.

Add an appropriate amount of water, add sugar, salt, soy sauce, chicken essence, pepper to taste, and then add green and red peppers and cook for a while. Dry pot potato chips are dry pot dishes made of potatoes and pork belly, and if they are combined with other accessories, the taste will be more fragrant. The dish is prepared step by step, where various ingredients are prepared and processed step by step, and finally the ingredients that have been processed separately are combined.

Spicy but not dry, dry but not burnt! So how to do it? Do you blanch or not?

Or fried? What ingredients to put in order to be authentic?

Potato chips are sure to whet your appetite. Dry-pan potato chips, lightly fried potato slices are charred on the outside and tender on the inside, and are accompanied by the meaty aroma of pork belly. Cut the potato slices thickly, if they are too thin, you won't be able to eat the "meat" inside the potatoes after frying.

Simply soak the sliced potatoes in water. But as calm, introverted, and composed as a potato. He was Jonas Alstruma, the famous potato eater.

The dry pot cuisine needs to be stir-fried quickly, and the potato slices are first boiled and semi-matured and then stir-fried with ingredients, which is called dry pot because this dish only has ingredients mixed and matched, and the overall dryness and water are not much.

Cut the potatoes into slices and re-fry them in oil several times, add oil to fry the potato chips, and you will get dry pot potato chips, because it is very crispy after frying.

First of all, the potatoes are cut into slices, they don't need to be too thin, put oil in the hot pan, let the potatoes fry to eight ripe, then take them out for later use, heat the pan again and put oil, add pepper, ginger and garlic, hot pot base and watercress and stir-fry evenly, then add potato slices, then add salt and light soy sauce, oyster sauce and chili noodles, and add chicken essence MSG and sesame seeds from the pot. It is called a dry pot because no water is added during the stir-frying process, and the water is relatively dry.

First, the potatoes are cut into slices, put in a pot and fried, then various ingredients are added, and they can be fried, which is called a dry pot because not a drop of water is added in the process.

Cut the potatoes into slightly thicker slices, soak them in water to prevent oxidation and boil the water in the pot, blanch the potato slices, about 2 minutes, replace the frying process of pork belly is essential, you can also use lard, the dry pot that comes out of this way is fragrant, first clean the potatoes, scrape off the thin skin on the surface, cut into thin slices of about five millimeters, and then soak the cut potatoes in water for later use. Clean the green peppers, green onions, ginger, garlic and onions, and cut them into green pepper cubes, chopped green onions, minced ginger and garlic, and onions and shred them for later use.

Add oil to the pot, put green onions, ginger and garlic, Sichuan peppercorns, peppercorns, sugar, and then put the blanched potato slices into the stir-fry a few times, and then put the salt thirteen spices, chicken essence, oil consumption, chili peppers, out of the pot, and successfully done. You can also put the fried potato slices into the alcohol casserole and eat them hot, put more oil in the pot, because we want to fry the potatoes, which is why the above emphasizes that it must be "drained", the oil temperature is about 7 layers of heat and the potato slices are fried until slightly golden, and you can take them out and drain the oil for later use.

Pixian bean paste 10 grams, Lao Gan Ma 10 grams, garlic 10 grams, ginger 10 grams, Sichuan pepper 3 grams, dried chili pepper 5 grams, soy sauce 10 milliliters, dark soy sauce 3 milliliters, sugar 3 grams First of all, we will process the potatoes, peel and wash the potatoes, cut them into slightly thicker slices, put them in a basin and rinse them with water twice. Add a small amount of soy sauce to color, add spicy oil, ginger and garlic slices, cut green and red peppers, and stir-fry onions, then pour in the fried potato slices, turn the pan evenly, do not use a spoon, so as not to damage the potato slices, adjust the taste, add the garlic sprouts, and turn it a few times.

Peel the potatoes, take a knife and cut them into slightly thicker slices, try to keep the thickness of the potatoes the same, otherwise the final cooking will cause the potato slices to cook at an inconsistent time, appropriate amount of garlic, appropriate amount of onion, appropriate amount of green onions, appropriate amount of Pixian bean paste, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of potatoes, pork belly, oil, salt, soy sauce, chicken essence, green onion, ginger, garlic, dried chili, cooking wine, red pepper, green garlic, sugar, hot sauce, pepper, when ready, cut the sauce onion, ginger and garlic into slices.

It is to put water in the pot, when the water boils, put the potato slices in it and blanch it for about 20 seconds, then put oil on the potato slices and fry them until golden brown on both sides, add oil to the pot and heat the garlic and bean paste, and fry the peppercorns, and then put the fried potato slices into the dry pan and light the alcohol stove.

Prepare the appropriate ingredients, but also pay attention to the combination of condiments, clean the potatoes, and stir-fry them directly in the pot, so that the taste can be comparable to that of a restaurant.

When making noodles at home, you should first fry the potato chips in the pan and then put them in the pan to fry.

<> "Dry Pot Potato Chips.

Ingredients: Pork belly, 1 potato, 1/2 onion, 2 shallots.

Method