Difficulty: cutting (elementary)
Cooking time: 10-30 minutes
Ingredients: 500g potato; 300g Streaky Pork
Seasonings: 2tbsp of vegetable oil; 1tbsp of starch; 1tsp of sesame oil; 2 pieces of dry red peppers; a dozen of Chinese prickly ash; half a dozen of garlic cloves; 1tsp of light soybean sauce; 2tsp of salt; 1/2tsp of chicken powder
1. Remove the peel of the potatoes, clean and rollcut into pieces. Clean the streaky pork, cut into squares. Mix evenly with 1tsp of salt, 1tbsp of starch and 1tsp of sesame oil, and then preserve for some moment.
2. Prepare the dry red pepper, Chinese prickly ash and garlic cloves. Put a wok above the fire, heat it on high heat and add 2tbsp of vegetable oil.
3. When the wok is hot, shift to gentle heat. Add garlic pieces, dry red pepper and Chinese prickly ash to fry until the flavor. Put streaky pork into the wok, shift to high heat, and fry until the color of the pork changes.
4. Add potato pieces and stir fry for a while, then add some clean water to braise.
5. When the water is almost boiling off, add 1tsp of light soy sauce and salt respectively. Boil on strong heat and then shift to gentle heat. Cover the lid and boil until they are well-done and soft.
6. Add 1tsp of chicken powder finally. Stir fry evenly and then turn off the heat. Serve.
Cooking tips: if you don’t like this paste-like flavor, don’t preserve the streaky pork with starch, and the soup shouldn’t be thickened too much.