How to make small potatoes with sauce

Many people like to eat small potatoes because they are relatively nutritious and cheap. For small potatoes, we can wash them clean without cutting them into pieces when cooking them. Pickled small potatoes are a particularly delicious way to cook them. Generally, before cooking such potatoes, you need to marinate them first. The pickled potatoes are particularly easy to absorb the flavor. So how can you make pickled small potatoes delicious?

Main ingredients: 300g pork belly, 500g small potatoes, 500g green peppers, 300g cowpeas, 250g coriander. Accessories: oil, salt, soy sauce, dark soy sauce, oyster sauce, 2 big aniseed, scallions, ginger slices, 3g chicken essence, red wine, 5 small red peppers, 3g thirteen spices

step

Steps for making marinated baby potatoes: 1. Prepare baby potatoes, peppers, pork belly, and cowpeas;

Steps for making marinated potatoes 2. Cut the coriander into two sections, prepare the green onion, cinnamon, ginger and star anise;

Steps for making small potatoes with sauce 3. Various seasonings;

Steps for making marinated potatoes 4. Heat the pan, add scallions, pork belly slices, ginger slices, and aniseed, stir-fry until fragrant, then add pork belly slices;

Step 5 of the recipe for small potatoes with sauce: Add small potatoes and stir-fry until the potato slices become wrinkled;

Steps for making marinated potatoes 6. Add soy sauce, small red peppers, thirteen spices, chicken essence, sugar, oyster sauce, and red wine;

Steps for making small potatoes with soy sauce 7. Cover the potatoes with soy sauce, no need to add water;

Steps for making marinated potatoes 8. Bring to a boil over high heat, then turn to low heat for 15 minutes and add the cowpea segments;

Step 9 of the recipe for small potatoes with sauce: Add the cilantro;

Steps for making marinated potatoes 10. Finally, add the chopped chili segments, stir-fry for 3 minutes, cover the pot and simmer on low heat for 15 minutes.

Main ingredients: 1 plate of fresh small potatoes

Ingredients: a small piece of pork belly, 2 small green peppers, a handful of coriander, 1 stalk of celery

Seasoning: 1 tablespoon chopped green onion, 1 teaspoon minced ginger, 5-6 peppercorns, 1 star anise, 1 small piece of cinnamon, chicken broth, 2 cups water or pure water

Sauce: 2 tablespoons soybean paste, 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce, 1 tablespoon cooking wine, 2 tablespoons water, 1 small piece of yellow rock sugar (1 tablespoon white sugar can also be used instead)

practice

1. Wash the fresh potatoes with the skin and set aside, cut the pork belly into thick slices (you can also cut it into dices or pieces according to your preference), wash the green peppers, coriander, and celery and cut them into sections;

2. Put two tablespoons of soybean paste, one tablespoon of dark soy sauce, one tablespoon of light soy sauce, one tablespoon of cooking wine, and two tablespoons of water in a bowl to make a sauce for later use; also prepare a small piece of yellow rock sugar (you can also use one tablespoon of white sugar instead)

3. Add two spoons of vegetable oil to a wok. When the oil is slightly warm, add the pork belly slices and stir-fry until the oil comes out. Add the chopped green onion and minced ginger and stir-fry for a few times. Then add the peppercorns, star anise, and cinnamon, stir-fry for a few more times, and then add the sauce and stir-fry for a few more times before adding the potatoes.

4. Then stir-fry for a few times, add chicken soup and water. Make sure the soup covers the potatoes. Cover the pot and bring to a boil over high heat. Then simmer over low heat. After simmering for 30-40 minutes, open the lid and when the soup becomes slightly thick, add the vegetables, stir-fry and simmer for 3-5 minutes before serving.