Spicy Braised Potatoes
Overview
In fact, braised potatoes generally do not need to be fried with sugar, and only light soy sauce is needed for coloring. However, in the past two days, I suddenly thought that frying with sugar was very interesting, so I also fried the potatoes with sugar. It was still hazy in Chongqing on Sunday. Although there was no sunshine, there was still a moist heat in the air. It’s still the rhythm of not wanting to work or think.
Tags
Ingredients
Steps
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Wash and peel the potatoes, cut into hob pieces, soak in water and set aside. Change the water twice during this period to remove the starch.
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Slice onions, ginger, and garlic, cut dried chilies into rings, and set aside peppercorns, star anise, cinnamon, bay leaves, and rock sugar.
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Heat the pan with cold oil, add the potato cubes and fry until the surface is slightly golden, set aside.
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Now let’s fry the sugar color. The ratio of oil to sugar is 1:2. You can also fry more sugar color at a time and save it for later use. Turn off the heat first, put half a spoon of cooking oil and a spoon of white sugar into the pot, then turn on low heat and stir continuously with a spatula until the sugar melts, starts to bubble and appears caramel color.
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Turn off the heat and continue stirring with a spatula. When the temperature of the pot drops slightly, pour in an appropriate amount of hot water and mix well.
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Add potatoes and stir-fry until evenly coated with sugar color.
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Add onions, ginger, garlic, Sichuan peppercorns, dried chilies, star anise, cinnamon, bay leaves, and rock sugar and stir-fry over low heat until fragrant.
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Add an appropriate amount of very fresh soy sauce, add a little vinegar and mix well, add hot water to cover the ingredients, bring to a boil over high heat and then cover and turn to low heat.
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Stew until the potatoes are soft and tender, then reduce the juice over high heat, add salt and chicken essence and bring to the pot.
