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Prepare 250 grams of new potatoes, preferably smaller ones for frying.

Wash the potatoes thoroughly to remove excess silt; peeling is optional.

Cut the potatoes into slices about the thickness of two one-dollar coins.

Soak the potato slices in water to prevent oxidation.

Cut pork belly into slices, then into thin shreds, and finally into small cubes.

Crush a few pieces of garlic and a piece of ginger, then chop finely and set aside.

Chop shallots into small pieces and set aside.

Wash the soaked potatoes to remove excess starch and control moisture.

Heat a pot and add a little vegetable oil and a sprinkle of salt to prevent sticking.

Once the oil is heated, add the potato slices and push them away with a spoon for even heating; let them stand for 10 seconds.

Shake the pot from side to side to ensure even heating; fry for about one minute until slightly yellow and fragrant.

Remove the potato slices and set aside; add minced pork to the pot without oil and stir-fry until dry and slightly yellow.

Add red peppercorns to the minced pork and stir-fry to enhance fragrance and remove fishy smell.

Add chopped ginger and garlic to the pork and fry until aromatic.

Stir in a little spicy sauce or bean paste for color and aroma; continue to stir-fry.

Spray cooking wine from the side of the pot to volatilize and enhance aroma.

Add about 10 grams of light soy sauce, oyster sauce, and a little dark soy sauce; stir-fry until the pork is yellow and bright.

Pour in the fried potato slices and stir well with the sauce to coat them.

Add chopped peppers and millet; stir-fry to incorporate flavors.

Pour a little water from the side of the pot to help the potato slices absorb the sauce.

Add chopped shallots and stir-fry for about 35-60 seconds until fragrant and dry; then turn off the heat and plate the dish.

Equipment Needed

Spice Level:

Allergens