Back to the potato, spicy and flavorful, with wine and rice

Back to the pot potatoes

Ingredients: potatoes, red peppers

Seasoning: cooking oil, salt, bean paste, peppercorn noodles, cumin noodles, light soy sauce, sesame oil, chicken essence

Method:

1. First, peel and wash the potatoes.

2. Add water to the pot, put the potatoes in and cook until they are just cooked, then remove and drain.

3. Then cut the boiled potatoes into potato chips (slightly thicker).

4. Wash the red pepper and cut it into cubes.

5. Pour oil into the pot, add the bean paste when the oil is hot, stir-fry until fragrant, add red pepper and stir-fry until broken, add potatoes and stir-fry, add salt, chicken essence, light soy sauce, pepper noodles and cumin noodles and stir-fry, pour in sesame oil and mix well.

6. Turn off the heat and serve the fried potatoes on a plate.

After peeling the potatoes, soak them in cold water for more than 30 minutes to dissolve the residual solanine in the water; Solanine is weakly alkaline, add an appropriate amount of rice vinegar when cooking potatoes, and use the acidic effect of vinegar to decompose solanine, which can play a detoxifying role.