Every time we taste Dry Pot Potato, it feels like a culinary adventure for our taste buds. The crispy exterior and tender interior create a delightful contrast that leaves us wanting more. The cooking method of dry pot allows the potato to absorb the flavors of various spices, making each bite like entering a whole new world. It is not just a dish; it’s an emotional expression, a way of life. It reminds us that food not only nourishes our bodies but also comforts our souls.
Ingredients for Dry pot potato
| Potato | two |
| Streaky pork | 350g |
| Green pepper | one |
| Red pepper | one |
| Bean paste | 12g |
| Onion | 20g |
| Garlic | 6g |
| Salt | 5g |
| Light soy sauce | 6g |
| Sugar | 4g |
Steps:
1.Cut the potatoes into slightly thicker slices.
2.Place the sliced potatoes in water to rinse off the starch, then drain them.
3.Cut the red peppers into segments, crush the garlic, remove the skin from the pork belly and slice it.
4.Heat a pan and add a suitable amount of cooking oil. When the oil reaches about 70% hot, fry the potato slices until they are crispy and golden. Remove them from the pan.
5.Once the oil temperature reaches about 70% hot again, re-fry the cooked potato slices for better texture.
6.Add an appropriate amount of cooking oil to the pan and stir-fry the pork slices until cooked and the surface turns slightly yellow. Then add the crushed garlic and stir-fry until fragrant.
7.After the garlic is fragrant, add the spicy sauce and stir-fry until the oil turns red. Then add the red peppers and stir-fry until they are slightly cooked. Next, add a suitable amount of oyster sauce and stir-fry until fragrant.
8.Add back the potato slices and stir-fry briefly. Start seasoning by adding a small amount of sugar, chicken powder, light soy sauce, and stir-fry over high heat for 30 seconds. Before removing from heat, add a suitable amount of sesame oil for aroma, sprinkle some cumin powder, and mix well with a little chili powder.
9.Prepare a serving dish, line it with onion rings, and arrange the stir-fried potato slices on top. Finally, garnish with chopped green onions.
Tip
1.The potatoes are deep-fried, so the stir-frying time should not be too long. Stir-fry for about 2-3 minutes before removing from heat.
2.Pork belly can be substituted with preserved pork.
3.If you don’t have a small iron pot as the serving dish, you can also use a small clay pot as a substitute. After transferring the dish, just heat the serving dish slightly to maintain a certain temperature for a few seconds. Be careful not to overcook the dish.
Dry Pot Potato is not just a delicious dish, but also a cultural experience. It represents the unique spicy and numbing style of Sichuan cuisine, showcasing the essence of traditional Chinese cooking. When tasting this wonderful dish, we can almost feel the richness of the local customs, culinary traditions, and food culture in Sichuan region.