Sichuan•comfort
Sichuan Dry Pot Potatoes
Sichuan dry pot potatoes with a widely accepted hotness.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 middle size potatoes
- 2 tbsp. vegetable cooking oil
- 1 tbsp. doubanjiang
- 1 tbsp. ginger
- 1 tbsp. garlic
- 1 tbsp. chopped scallion white
- 1 long red pepper
- 1 green red pepper
- 1/4 red onion (, cut into small pieces)
- scallion section
- 1-2 tbsp. chili powder
- 1 tbsp. chili oil (, optional )
- 1 tbsp. light soy sauce
- pinch of salt
- 1/2 tsp. sugar
Instructions
- 1
Peel potatoes and then cut into 0.8cm (make thicker slices). Then place in a large pot of boiling water. Cook for 2 minutes. Drain completely.
- 2
Add oil in wok and fry the potatoes until slightly browned on the surface. In this step, we are trying to remove the water from the potatoes.
- 3
Add doubanjiang, garlic, ginger, scallion white, chili powder, salt and sugar. Mix well. Then place red onion, scallion section and peppers. Drizzle some light soy sauce over the sauce. Toss to mix well. If you want to make it ever hotter, add some chili oil.