Chef Lin’s Minced Pork with Potatoes (Super Rice-killer)

Cooking StepsHow to cook Chef Lin’s Minced Pork with Potatoes (Super Rice-killer) step by step

Cooking Process

1. 
   Step 1 Detail

   Dice the potatoes into small thin cubes (not thick ones — thick cubes won’t cook through easily, and thin dicing doesn’t require advanced knife skills).

2. 
   Step 2 Detail

   After dicing, rinse the potatoes with clean water to remove excess starch.

3. 
   Step 3 Detail

   Prepare the sauce: light soy sauce 2 tbsp, cooking wine 2 tbsp, oyster sauce 1 tbsp, dark soy sauce 1 tbsp, chicken powder 1 tbsp, sugar 1 tbsp, pepper to taste.

4. 
   Step 4 Detail

   Heat the wok with cold oil, then add the potatoes (use about 1 ladle of oil — the oil must be very hot, almost smoking).

5. 
   Step 5 Detail

   Keep the heat on high the entire time and pan-fry until the potatoes have a crispy golden crust. (If you lower the heat midway, the temperature will drop quickly once the potatoes go in, making it hard to get that golden color.)

6. 
   Step 6 Detail

   Without washing the wok, stir-fry the minced pork next. As long as the wok is hot and oiled, it won’t stick. If you find the pork too greasy, cook it a bit drier. Then add minced garlic, diced onion, diced red bell pepper, and scallion segments — toss until fragrant.

7. 
   Step 7 Detail

   Add the pan-fried potatoes back in.

8. 
   Step 8 Detail

   Pour in the prepared sauce.

9. 
   Step 9 Detail

   Add a bowl of water.

10. 
    Step 10 Detail

    Let the sauce reduce.

11. 
    Step 11 Detail

    If you like it spicy, add some bird’s eye chilies at this point.

12. 
    Step 12 Detail

    When it’s nearly done, add a little cornstarch slurry — don’t add too much. Simmer for 2-3 minutes until cooked through, letting the sauce coat everything.

13. 
    Step 13 Detail

    Garnish with chopped scallions and serve.