Homestyle Recipe for Dry Pot Thin Potato Slices with Preserved Meat

This is made with homemade cured meat.The cooked cured meat has a golden yellow color and luster, the lean meat is rosy red, the fat is pale yellow,with the special fragrance of preserved products. Potatoes are sliced, lightly fried until they are crispy on the outside and tender inside,perfectly combined with the aroma of the cured meat. Add some scallions, chili peppers,and fresh coriander for freshness. Eating more potatoes can prevent cerebral hemorrhage;their protein is closest to animal proteins,rich in lysine and tryptophan, unlike ordinary grains. Because of the high cholesterol content in cured meat,it is recommended that elderly people eat less, and patients with stomach or duodenal ulcers should avoid it. Ingredients

　　Main ingredients: 350g homemade cured meat, 1 potato, scallions as needed, garlic cloves as needed, chili peppers as needed, ginger as needed, coriander as needed.Steps 1. A piece of homemade cured meat.

Recipe URL: http://www.haodou.com/recipe/1131831/

2. Steam the cured meat for 20 minutes.3. Prepare scallion segments, ginger slices, chili pepper rings, and peel garlic cloves. 4. Slice the potatoes thinly.

5. Soak the sliced potatoes in water for ten minutes to remove surface starch.6. Take out the steamed cured meat after cooling and slice it. 7. Fry the potato slices with an appropriate amount of oil in a non-stick pan.

8. Once both sides are golden brown, take them out.

9. Sauté garlic cloves, scallion segments in the pan.

Cut the sliced potatoes.10. Add the sliced cured meat. 11. Add some light soy sauce.

12. Add the fried potato slices.

13. Add chili pepper rings and scallions, stir-fry over high heat for a moment.

14. Sprinkle with coriander leaves.

15. A pot of juicy dry pan-cured meat and potato pieces is ready.

TIP: Soak the sliced potatoes in water to remove surface starch to prevent sticking and improve texture;

If there are many potatoes, fry them in batches to avoid overlapping;Before frying the potato slices, use kitchen paper to absorb excess moisture to prevent oil splashing..

12. Place the fried potato slices in the pot.

13. Add bell pepper strips and scallion segments, stir-fry over high heat.

14. Finish with cilantro leaves.

15. A delicious pan-fried pork belly and crispy potato dish is ready. Tip: Soak sliced potatoes in water to remove surface starch; this prevents sticking and improves texture.

If you have a lot of potatoes, it's better to fry them in batches to avoid stacking.

When frying potato slices, use kitchen paper to absorb surface moisture to prevent oil splattering.