Potatoes show up in many of China’s more popular dishes. The most famous is probably disanxian, a combination of potatoes, green pepper and eggplant.
For an alternative, try this dry pot recipe that yields tender yet crispy potatoes through a combination of steaming and frying.
- 10 small potatoes
- red pepper
- prickly ash
- light soy sauce
- Clean the potatoes and remove the stem and any eyes. Steam them and allow them to cool.
- Gently press the potatoes with a big cleaver one at a time. Salt each side.
- Heat some oil in a pan and fry the potatoes on one side. When this side turns golden, flip the potatoes and fry the other side. Remove and set aside.
- Combine the light soy sauce, water, sugar and vinegar according to personal preference.
- Cut the garlic into small pieces. Add some oil to the pan and cook the spicy peppers, prickly ash, cumin and garlic. When the garlic is golden, add potatoes and the liquid ingredients.
- The syrup clings and begins to be absorbed by the potatoes, turn off the flame and serve.
- Don’t crush the potatoes so much that they split.
- Don’t add too much liquid to the pan or it will not dry out or be absorbed.