Editor: Chinese Food Network Mobile site
1. Peel the potatoes and cut them into long strips.
2. Soak the fermented broad bean skin, then cut it into inch-long segments.
3. In a pot, add a little oil and stir-fry the chopped green onion, ginger slices, garlic, star anise, and red bell pepper until fragrant. Add the meat chunks and cook until they are done.
4. Stir in the fermented broad bean skin.
5. Add the potato strips and stir-fry.
6. Pour water and soysauce, then add salt and bring to a boil over high heat.
7. Once it boils, reduce the heat and simmer until the potatoes are soft. Add green garlic sprouts and MSG before serving.8. Serve immediately.Tips:
Pork bellywould make it more fragrant, but my family doesn't consume fatty meat, so I usedloinmeat instead. The amount of fermented broad bean skin should be moderate; too much may overshadow the fragrance of the potatoes.The amount of meat and tofu skin should be moderate; too much can overshadow the aroma of the potatoes.
