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Dry-Fried Potato Slices (No Deep-Frying, No Water Added)
This delightful dish features crispy potato slices coated in a rich savory flavor created by stir frying cured pork belly with special dry pot sauce until deeply fragrant and slightly sweet. The result is a perfect balance of crunchy texture and tender meat with subtle sweetness that pairs wonderfully with crisp green peppers and fresh […]
- Prep
- 9m
- Cook
- 15m
- Total
- 24m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Dry-Fried Potato Slices (No Deep-Frying, No Water Added)
| Ingredient | Amount |
|---|---|
| small fresh potatoes | 6 as needed |
| cured pork belly or pork belly | 100 as needed |
| green pepper | 1 as needed |
| salt and light soy sauce | to taste |
| dry pot sauce (gan guo jiang) | 1 as needed |
| white sesame seeds and scallions | to taste |
- small fresh potatoes6 as needed
- cured pork belly or pork belly100 as needed
- green pepper1 as needed
- salt and light soy sauceto taste
- dry pot sauce (gan guo jiang)1 as needed
- white sesame seeds and scallionsto taste
Cooking StepsHow to cook Dry-Fried Potato Slices (No Deep-Frying, No Water Added) step by step
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Step 1Take 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.
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Step 2Slice 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.
-
Step 3Heat 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.
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Step 4Add the green pepper and potato slices together, stir-fry evenly.
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Step 5This 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.
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Step 6Before serving, toss in some white sesame seeds and scallion segments.
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Step 7Serve! 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!
-
Step 8Dig in! Fragrant and pairs perfectly with rice!
Dry-Fried Potato Slices (No Deep-Frying, No Water Added)
This delightful dish features crispy potato slices coated in a rich savory flavor created by stir frying cured pork belly with special dry pot sauce until deeply fragrant and slightly sweet. The result is a perfect balance of crunchy texture and tender meat with subtle sweetness that pairs wonderfully with crisp green peppers and fresh […]
Ingredients
- 6 as needed small fresh potatoes
- 100 as needed cured pork belly or pork belly
- 1 as needed green pepper
- to taste salt and light soy sauce
- 1 as needed dry pot sauce (gan guo jiang)
- to taste white sesame seeds and scallions
Instructions
-
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.
-
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.
-
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.
-
Add the green pepper and potato slices together, stir-fry evenly.
-
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.
-
Before serving, toss in some white sesame seeds and scallion segments.
-
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!
-
Dig in! Fragrant and pairs perfectly with rice!
