My mom has been stir-frying potato slices her whole life, even though she doesn't like them herself. She always tries to make ordinary home-cooked dishes taste like restaurant food, like cabbage, radish, and potatoes. When she's hungry, she can easily whip up two hearty dishes just by rummaging through the fridge! Absolutely hearty dishes, so hearty that my kids rarely eat out. They don't like the various snacks at school, and as soon as vacation starts, they grab their bags, eyes wide with excitement, and run home, craving nothing more than my mom's cooking. Dear moms, cook with heart, and make good food.
Materials
Steps for making stir-fried potato slices
Slice the bell peppers and garlic. If you can't handle spice, cut the bell peppers in half first and scrape off the white veins inside with a spoon. It won't be spicy at all!
Prepare sliced pork belly.
Listen to me, potatoes! Cut them into thick slices! Wash and drain them.
Fry the potato slices in two batches. Fry them for a little longer.
Fry the potatoes until they soften and thin out, then float to the surface. I like them slightly charred, so I fry them until the thin slices are golden brown before removing them. Drain the excess oil.
Leave a little oil in the pan, add the pork belly and stir-fry until it releases some oil. Add Pixian chili bean paste and light soy sauce and stir-fry until the meat is colored. Add garlic slices and stir-fry until fragrant. Add green peppers and stir-fry until slightly softened.
Add potato slices and 2 tablespoons of water (I don't like it too dry), stir-fry quickly over high heat for a few seconds, then add salt and MSG.
Okay, now get ready to be praised!
Tips for stir-frying potato slices
Use larger potatoes, because they shrink considerably when deep-fried! Add sugar if you like it sweet; add oyster sauce if you prefer a savory flavor; actually, adding sesame oil would make it even more fragrant! Unfortunately, my husband is a native of Dalian and doesn't like sesame oil or similar seasonings at all. Besides, fewer seasonings are indeed healthier.
