What are the methods of dry pot yam

Many people eat dry pot with meat. Dry pot is very special. Not only can it cook meat, but dry pot yam is also very special. The production process of dry pot yam is relatively simple. It is better to eat it in pieces. The method is not difficult. You can try to make it at home. It can also be regarded as a home-cooked dish.

1. Take a yam, wash it, and slice it diagonally. Since the iron stick yam is relatively thin, the tilt angle can be slightly larger. One yam can be cut into enough pieces to fill a plate. Heat the pan, add a little more oil, pour in the yam and stir-fry. It can be stir-fried for a little longer. Add soy sauce to adjust the color, add sugar after the color is evenly stir-fried, and then it can be served. Since one end of the yam is relatively thin, pay attention to adjusting the angle when cutting, otherwise the cross-section will become smaller and smaller. Soy sauce is mainly used for coloring, but be careful to use light soy sauce, as dark soy sauce is too dark in color and has a lighter taste. If you add more oil, the yam will have a crispier texture. Try not to add water during the frying process, otherwise the yam will not be crispy enough.

2. Peel the yam, cut into 5cm long strips, and quickly soak in clean water with white vinegar to prevent it from turning black. Cut the green and red peppers into dice, cut the onion into thin strips, slice the scallion and ginger, and chop the garlic into small pieces. Pour a little oil into the pan, add the sliced ​​pork belly and stir-fry until cooked, then set aside. Add a little oil to the pan, add dried red pepper shreds and onions and stir-fry until fragrant. Add onion, ginger and garlic and stir-fry until fragrant, then add pork belly slices and bean paste and stir-fry evenly. Add the drained yam strips and other seasonings and stir-fry for about five minutes to allow the seasoning to fully absorb. Finally, add the green and red pepper slices and stir-fry evenly.

3. Peel the yam and cut it into thin strips (the yam strips should be as thin as possible, otherwise it will be difficult to fry if they are too thick), then put them into light salt water to prevent oxidation and blackening; cut the green and red peppers into rolling slices, cut the onions into thin strips, slice the green onions and ginger, and dice the garlic; put the pan on the fire, add a little oil, add the sliced ​​pork belly slices and stir-fry until cooked, then set aside; pour a little more oil into the wok, then add the dried red pepper shreds and onions and stir-fry until fragrant, then add the green onions, ginger and garlic and stir-fry together; then add the pork belly slices and bean paste and stir-fry evenly, then add the drained yam strips and other seasonings and dry-fry for about five minutes to allow the seasoning to fully absorb the flavor; finally, add the green and red pepper slices and stir-fry evenly.