This is a Chinese cuisine that evolved from Western dishes. Most Chinese people don't have bacon and ovens in their homes, but there must be sausages, bacon and steamers. At the banquet, these bacon are usually steamed and served directly to the table. Although it is very fragrant, it feels a bit salty as a dish, so it may be more suitable to eat it. The production process is so simple. This is a quick-food dish that requires no skill, saves time and effort, and the potatoes and bacon complement each other!
Wash and peel the potatoes, cut into two in the longitudinal direction, cut into 3 mm thick slices (for the convenience of eating, I cut directly, if not cut, the potatoes can be sliced on both sides of the chopsticks). Prepare the steaming pan, place the potato chips into the dish with the cuts facing down, and then slice the sausage or bacon (if the potatoes are not cut as much as possible) and sandwich them into the potato chips. If you like the taste, you can sprinkle some salt or drip.
Steam over the cage for 12 to 15 minutes until the potatoes are cooked.
Sprinkle with chopped green onion and simmer for 5 to 10 minutes to get out of the pot.
1. Don't cut the potato chips too thin, otherwise it will be too ripe to pick up, too thick and not easy to taste. 2. Stir in the steamer for a while before the pan will be more delicious. 3. Sausage and bacon are best to be fat, so that the oil is more fragrant.