Super dry pot dishes. The ingredients are common and the method is simple, which perfectly combines the Chunxiang of bacon with the crispy of potatoes.


1 potato
120g Bacon
1 carrot
1 pepper
1 section onion
3 cloves garlic
1 tsp Pixian bean paste
5g sugar
1 tablespoon cooking wine
1 tsp June fresh soy sauce


Step 1
Peel potatoes and carrots

Step 2
Wash the bacon and then cool it. Add onion and garlic and cook for 20 minutes

Step 3
Carrot cut elephant eye slice

Step 4
Potatoes are also cut into pieces like eyes

Step 5
Wash the surface starch with clean water and drain the water

Step 6
Slice the pepper obliquely, and chop the onion and garlic

Step 7
Heat a small amount of oil in the pot and add potato chips in several times

Step 8
Fry until golden on both sides and set aside

Step 9
Fry the carrot slices, too

Step 10
Take out the bacon and slice it

Step 11
Add a small amount of oil into the pot. First put Pixian bean paste into the pot, stir fry the red oil, and then saute the minced garlic and onion

Step 12
Pour in bacon and stir fry until fragrant. Cook in cooking wine to remove the fishy smell

Step 13
Pour in potato chips and carrot slices, add sugar, cook in June fresh soy sauce, stir fry evenly

Step 14
It's best to add pepper slices and turn them well