Cooking Steps

1. 

   Step1:Bring the streaky pork with skin and put it into a cold pot and cook until it is seven ripe.

2. 

   Step2:Cut potatoes into thin slices. Soak in cold water to remove starch. Blanch in a boiling pot and drain

3. 

   Step3:Dice ginger, pickled peppers, sliced garlic and sliced scallion for standby (the scallion without scallion at home

4. 

   Step4:Prepare fish sauce. 1 teaspoon vinegar, half spoon cooking wine, 1 teaspoon chicken essence, 2 teaspoons sugar, 2 teaspoons water,... According to this proportion, it will decrease according to the increase of dish quantity. I didn't add salt and soy sauce. Because the salt content of Pixian Douban I used is relatively heavy. I also added old soy sauce before.

5. 

   Step5:In the hot pot, stir fry the meat slices over high heat to get the oil. In the hot pot, soak the Chinese prickly ash in ginger, soak the ginger and garlic slices, stir fry until fragrant.

6. 

   Step6:Then go to Pixian bean paste and continue to stir fry the red oil. Add some yellow rice wine. Add some soy sauce and color to stir fry evenly. (the sauce is easy to paste and stir fry, but it can't smell

7. 

   Step7:Pour in the pre blanched potato slices and stir fry them in high heat. Stir in the fish sauce and stir fry them evenly.

8. 

   Step8:Add a little monosodium glutamate, a little sesame oil and scallion, stir fry evenly. Turn off the heat and start the pot

9. 

   Step9:Finished product. Finished product.. The smell of fish is strong. Just two bowls of rice.....