Dry grindingPotatoPotatoes rich in starch are popular dishes, especially in restaurants with sour and spicySliced potatoor slow-cooked potato chunks, both of which are quite popular. Today's dish the chef will make is a dry-ground potato.

"Generally, pot-stick dishes require frying, but this dry potPotato slicedoesn't need to be fried and it's very healthy!Main ingredients: potatoes ( ), seasonings: green peppers ( ) and carrots ( ), meat slices ( ), Sichuan chili bean sauce ( )”

1 Cut the potatoes into slices, soak them in cold water, drain well. Heat more oil than usual in a pan and fry the potato slices until both sides are golden.2 Fry the potato slices until they are golden on both sides.3 Cut the green peppers into dice, slice the carrots, and prepare the meat slices.4 Use the remaining oil from frying the potato slices to stir-fry the meat slices, green pepper pieces, and carrot slices.5 Add Sichuan chili bean sauce and stir-fry until it turns red, then add two tablespoons of water and chicken essence.6 Add the potato slices, stir-fry until all moisture is removed, and then serve.7 It smells delicious; done.Adequate cooking tools are missing.

1 Cut the potatoes into slices, blanch them in cold water, drain and dry. Heat twice as much oil as usual in a wok, then fry the potato slices until they turn golden on both sides.

2 Fry the potato slices until both sides are golden brown.

3 Slice the green peppers.Carrotsslice them.

4 Use the remaining oil from frying the potato slices,fry the meat slices.Add the sliced green peppers and carrot slices.5 Add Sichuan and stir-fry until red oil appears, then add two spoonfuls of water and chicken essence.6 Add the fried potatoes, stir-fry until there is no moisture left, then remove from heat.

7 It smells delicious; it's done.MSG.

Add the potatoes, stir-fry until there is no moisture left, then remove from heat.

It's fragrant and done.