Northeastern specialties-sauce potatoes
Overview
A delicious way to eat baby potatoes in the fall.
Tags
Ingredients
Steps
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For small potatoes, soak them in water to remove the soil and clean them. If they are too large, you can cut them into pieces. Keep all the potatoes and potato pieces similar in size.
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Heat the pan with cold oil and grease the pan to avoid burning it. The oil temperature is 60% hot.
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Heat the oil to 60% heat, add the potato cubes, stir-fry over medium heat to set
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Add dark soy sauce for color, light soy sauce for seasoning, and continue to stir-fry.
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Stir fry until the color develops. The color should be slightly darker, not too dark.
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Add water, peppercorns, star anise, and bay leaves.
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After boiling, add soybean paste (soybean paste has a special flavor, if there is no soybean paste, this step can be omitted and replaced with oyster sauce and light soy sauce). If the oil is consumed, continue to simmer for more than 15 minutes to ensure that the potatoes are cooked.
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When the soup is almost gone, turn to medium heat, stir-fry, and season with salt. Don't add salt too early to prevent the salt flavor from covering up the flavor of the sauce. Then as shown in the picture, when the soup is thick enough to stick to the potatoes, you can turn off the heat and take it out of the pot.
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Eat it while it's hot, it's delicious and can be eaten with wine or rice. Potatoes may become raw after being placed in the refrigerator. Please reheat them before eating next time.
