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.
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.
Step 2 . Heat the pot with proper oil until it is 70% hot, and then fry the potatoes.
Step 3 . Fry potatoes until golden brown, remove and drain.
Step 4 . Leave the bottom oil in the pan, add chopped onion and bacon and stir them until fragrant.
Step 5 . Leave the bottom oil in the pan, add chopped onion and bacon and stir them until fragrant.
Step 6 . Add potatoes, salt, black pepper and chopped chili and stir well.
Step 7 . Out of the pot, sprinkle chopped thyme.
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