Dry-Fried Potato Slices (No Deep-Frying, No Water Added)

Cooking StepsHow to cook Dry-Fried Potato Slices (No Deep-Frying, No Water Added) step by step

Cooking Process

1. 
   Step 1 Detail

   Take 6 small fresh potatoes, slice them thinly, and rinse off the surface starch (this prevents sticking when stir-frying). Drain and set aside. For the potatoes to cook through without adding water, they must be fresh and on the smaller side — tender and easier to stir-fry.

2. 
   Step 2 Detail

   Slice the cured pork belly into a few pieces. Cut 1 green pepper into irregular chunks. If you don’t have cured pork belly, regular pork belly works too — more fat means more flavor.

3. 
   Step 3 Detail

   Heat the wok with cold oil, add the cured pork belly and stir-fry until the fat renders out and it turns fragrant and slightly crispy. Add some ginger shreds and 1 tablespoon of dry pot sauce, stir until fragrant.

4. 
   Step 4 Detail

   Add the green pepper and potato slices together, stir-fry evenly.

5. 
   Step 5 Detail

   This step is key — dry-fry for a while longer. Use a bit more oil and fry the potatoes until slightly charred for the best flavor, about 1 minute. Check if they’re cooked through. If the potatoes are too firm to cook this way, you’ll need to add a splash of water and cover to steam them, though the texture won’t be as good as dry-frying. Once cooked, season with salt and a splash of light soy sauce to taste.

6. 
   Step 6 Detail

   Before serving, toss in some white sesame seeds and scallion segments.

7. 
   Step 7 Detail

   Serve! If you have a small clay pot at home, line the bottom with a layer of onions, pour the potatoes in, and heat over low flame — that’s the authentic restaurant-style dry pot potato experience!

8. 
   Step 8 Detail

   Dig in! Fragrant and pairs perfectly with rice!