Cooking Steps

Dry, sweet and glutinous --- vanilla bacon and potato horn

Dry, sweet and glutinous --- vanilla bacon and potato horn

 The potato horn soaked with pepper and black pepper tastes. When you bite it down, the hot air bursts out, followed by the dry, fragrant, soft and waxy taste. The feeling of fullness and plumpness is very enjoyable. It is by no means comparable to French fries and potato chips.
Main Ingredients
Auxiliary Ingredients
-- Cooking Steps --
Dry, sweet and glutinous --- vanilla bacon and potato horn
Step 1 . Wash and drain the potatoes, cut them into 8 pieces with skin; Cut onion and thyme into small pieces, and chop bacon for standby.
Dry, sweet and glutinous --- vanilla bacon and potato horn
Step 2 . Heat the pot with proper oil until it is 70% hot, and then fry the potatoes.
Dry, sweet and glutinous --- vanilla bacon and potato horn
Step 3 . Fry potatoes until golden brown, remove and drain.
Dry, sweet and glutinous --- vanilla bacon and potato horn
Step 4 . Leave the bottom oil in the pan, add chopped onion and bacon and stir them until fragrant.
Dry, sweet and glutinous --- vanilla bacon and potato horn
Step 5 . Leave the bottom oil in the pan, add chopped onion and bacon and stir them until fragrant.
Dry, sweet and glutinous --- vanilla bacon and potato horn
Step 6 . Add potatoes, salt, black pepper and chopped chili and stir well.
Dry, sweet and glutinous --- vanilla bacon and potato horn
Step 7 . Out of the pot, sprinkle chopped thyme.
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