This dish belongs to the local specialty of small stir-fry, the ingredients are simple and do not lose local characteristics. The perfect combination of eggs, leeks, crystal powder and potatoes, the resulting pot is full of energy and aroma, making diners addicted.
01
material
Ingredients 150 grams of shredded potatoes, 100 grams of crystal powder, 50 grams of leeks and pork belly, 30 grams of garlic, 5 grams of millet spicy, 2 eggs.
Seasoning Donggu yipin fresh soy sauce, Wang Shouyi thirteen spices 5 grams each, spicy fresh sauce 4 grams, chicken essence, old soy sauce 3 grams each.
02
processing
1. Cut the soil beans into matchstick shreds, peel the garlic and beat it up, cut the leek into sections, cut the pork belly into coarse strips, cut the millet spicy into sections, cut the water crystal powder into two pieces, blanch the water and fish out, drizzle salad oil and 3 grams of dark soy sauce each (to prevent sticking). 2. Sauté the soil beans and shreds until they are seven ripe. 3. Heat 20g salad oil in a pan and scramble the eggs until old brown. 4. Heat the pot with oil, add pork belly shreds, garlic, millet spicy sautéing, put in shredded potatoes, blanched water crystal powder, scrambled eggs, use the spatula to continue to fry out the aroma, Kadong Gu Yipin fresh soy sauce, spicy fresh dew, Wang Shouyi thirteen spices, chicken essence, soy sauce seasoning, put in the leek segments and fry until broken, out of the pot and plate.
03
Technically critical
1. Shredded potatoes should be rinsed in cold water to remove starch.
2. Stir-fry the shredded potatoes over high heat before leaving the pan to ensure that the product is dry and fragrant.