Northeastern Sauce Small Potatoes

Overview

Sauced potatoes are a kind of small pickles that is very unique in Northeast China. It has a rich sauce flavor. I make it several times every winter.

Wash the small potatoes, control the water, and put them in the oven at 202°C for an hour, turning several times in the middle. The skin is a little smokey when roasted. Prick each potato with a fork to help absorb the flavor. Usually when making it at home, you put oil in a pot and fry the potatoes until they are tender. I didn't think it was troublesome so I just used the oven to do the test.
Prepare side dishes, celery, coriander, sweet potato stalks, wash them and set aside. You can also add a few chili peppers according to your own taste. My family can't eat spicy food, so I rarely add chili peppers in cooking.
Put oil in the pot. When the oil is hot, add ginger, green onion, and peppercorns and stir-fry until fragrant. Add soybean paste. I used 6 tablespoons and stir-fry until fragrant.
Add potatoes and stir-fry so that each small potato is covered with sauce.
Add water to the pot to cover the small potatoes, place the side dishes on top, and cook over medium heat for 40 minutes.
Finally collect the juice.