Potato rub
Overview
I learned how to make this dish from my sister in northern Shaanxi.
Tags
Ingredients
Steps
-
Peel the potatoes, wash them, and wipe the surface moisture with a dry cloth.
-
Shred the potatoes using the wide holes on the top of a fork.
-
Wrap the forked shredded potatoes in dry cloth or gauze and wring out the water.
-
Put the flour into the potato shreds one by one, spread it evenly with your hands, and then add more flour until the potatoes are covered with a thin layer of flour. Then add allspice powder, chopped green onion, and a small amount of salt, and spread it evenly.
-
Add water to the pot and bring to a boil. Put the shredded potatoes into the steamer and steam over high heat for about 15 minutes.
-
Cut the leeks into small pieces and add salt to marinate.
-
Cut tomatoes into small pieces, chop green peppers, and mince ginger and garlic.
-
Heat oil in a wok, add tomatoes and stir-fry, simmer over medium heat until it becomes a sauce, add chopped green pepper, ginger and garlic, stir-fry and add a small amount of salt, simmer for a while and then it is ready to serve.
-
Prepared tomato sauce.
-
Prepared stew. (I used pork belly here)
-
Onion, green pepper shredded, ginger and garlic
-
Add oil to the wok, heat it up, add onions and green peppers and stir-fry, add five-spice powder and a small amount of salt to the chopped raw meat, stir-fry, then add the steamed shredded potatoes into the pot and stir-fry evenly, add the stewed meat into the pot and stir-fry evenly, and it is ready to serve. (If you like it drier, you can fry it for a while.) In this way, the potato rub is completed. In fact, it’s delicious when fried like this without adding any sauce.
-
Rub the fried potatoes into the leek and tomato sauce according to your personal taste and mix it together. It’s delicious! Because of the sour taste of tomatoes and leeks, it tastes fragrant but not greasy.
