Spicy potatoes

Overview

I finally got off work today. I have been busy with the column for the past two weeks. It turns out that as a producer, I have so many things to worry about. Sometimes, I suddenly think of that time, the sun was bright, simple and clear. I think I still like a simple life. It's clean and quiet; there's nothing wrong with it, and there's no great joy or sorrow. Just like Ahri. Where did the time go? There is no time to even cook delicious food. I like eating potatoes very much. This time the potatoes were made with Pixian watercress, as well as spices such as star anise, cinnamon and bay leaves, but no Sichuan peppercorns and dried chilies were added. Next time I make them, I will make them spicy.

Tags

• hot dishes
• vegetarian dishes
• home cooking
• cinnamon
• doubanjiang
• garlic
• onions
• potatoes
• rock sugar
• star anise
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Wash and peel potatoes, cut into cubes and set aside.

   

2. 2 Cut green onions into sections, slice ginger and garlic, and set aside star anise, cinnamon, bay leaves, Pixian watercress, and rock sugar.

   

3. 3 Heat oil in a pan, add potato cubes and fry until the surface is slightly golden.

   

4. 4 Add onions, ginger, garlic, star anise, cinnamon, bay leaves, and Pixian watercress and stir-fry over low heat until fragrant.

   

5. 5 Add water to cover the ingredients, add rock sugar and bring to a boil over high heat, then cover and turn to low heat.

   

6. 6 Simmer until the potatoes are soft and tender, then reduce the juice over high heat, add salt and bring to the pot.