Cooking Steps

1. 

   Step1:Remind everyone. In this dish, the dried mother's Douchi, sweet noodle sauce and Pixian Douban sauce all have salty taste. There is no need to put salt. First, wash the pork and cook until it is eight ripe (put cooking wine and pepper in the pot). Use chopsticks to pass through but not too rotten to avoid affecting the quality of the finished product.

2. 

   Step2:Cut the onion, ginger, garlic and green garlic for use.

3. 

   Step3:Chop up the Douban sauce with a knife and add some old Ganma Douchi.

4. 

   Step4:The sweet sauce is ready.

5. 

   Step5:Cut the potatoes into 34 mm thick slices. They are too thin and easy to break, too thick and hard to ripen. Drain the water to be used.

6. 

   Step6:After the pork is cooked, it will be naturally dried and sliced. The thickness is about 2 mm. If it's too thick, it's not easy to roll or stir fry the fat.

7. 

   Step7:Fried potato slices with oil. It's better to have soft noodles.

8. 

   Step8:Heat the pan with cold oil (a little oil can moisten the pan) and stir fry the pork slices.

9. 

   Step9:. when it turns yellow slightly and rolls up naturally, add onion, ginger, garlic, sweet noodle sauce, bean paste, Laoganma, cooking wine, sugar, soy sauce and chicken essence to stir fry. Add potato chips and stir fry well, then add garlic.

10. 

    Step10:Out of the po