Chef Lin's Minced Pork and Potatoes (Super Good Over Rice)
林大厨的肉沫土豆（超级下饭） · pan chinese cuisine
This recipe is a text version of a cooking video Chef Lin posted on Douyin. The author has made it several times, finds it delicious, and recommends it.
Fiona AldridgeUK mum of three, sourdough starter named Barry is four years old. I bake through my nan's recipe box and post the wins and the collapsed sponges.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
potato土豆
1.0 piece — cut into thin dice
5.29 oz
onion洋葱
as needed
cai jiao彩椒
as needed
garlic (minced, for finishing)蒜末
as needed
scallion葱花
as needed
1.2 oz
1.06 oz
0.6 oz
0.42 oz
black pepper黑胡椒粉
to taste
Techniques you'll use
- Pan-frying (jian) ↗
Sear food in a shallow layer of oil, one side at a time.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
- Starch thickening (gou qian) ↗
Thicken sauce so it clings to every piece.
Steps
- 1
Step 1
Cut the potatoes into thin dice — not thick cubes, which cook through slowly.
✅ Done when: The potato pieces are uniformly small and thin with no thick chunks left.
- 2
Step 2
After dicing, rinse the potatoes thoroughly with clean water.
✅ Done when: The diced potatoes are rinsed free of surface starch and the water runs clear.
- 3
Step 3
Mix the sauce: 2 spoonfuls of light soy sauce, 2 spoonfuls of cooking wine, 1 spoonful of oyster sauce, 1 spoonful of dark soy sauce, 1 spoonful of chicken bouillon powder, 1 spoonful of sugar, and white pepper to taste.
✅ Done when: The sauce ingredients are fully combined into a uniform liquid.
Heat the wok and add about a spoonful of cold oil, then add the potatoes. The oil must be heated until it is very hot and just starting to smoke.
✅ Done when: The oil is shimmering and beginning to smoke before the potatoes go in.
Keep the heat on high the whole time and pan-fry until the potato edges are crisp and browned. Do not lower the heat mid-way — the pan temperature will drop and the potatoes will not turn golden.
✅ Done when: The potato pieces have a golden, crisp, browned crust on the outside.
Without washing the pan, stir-fry the minced pork in the hot pan — with a hot pan and hot oil it will not stick. If you prefer the pork less greasy, cook it a bit drier. Then add the minced garlic, chopped onion, diced red bell pepper, and scallion sections, and stir-fry until fragrant.
✅ Done when: The pork is browned and the garlic, onion, and peppers are aromatic.
- 7
Step 7
Add the pan-fried potatoes back into the pan.
✅ Done when: The fried potato pieces are evenly distributed with the pork and aromatics.
- 8
Step 8
Pour in the prepared sauce.
✅ Done when: The sauce is poured in and coats the ingredients evenly.
- 9
Step 9
Add a bowl of water.
✅ Done when: The pan contains enough liquid to partially cover the potatoes for simmering.
Reduce and simmer the sauce.
✅ Done when: The liquid has visibly reduced and thickened slightly.
- 11
Step 11
If you like it spicy, add some bird's eye chilies at this point.
✅ Done when: The chilies are added and mixed into the simmering dish.
When the dish is nearly done, add a little cornstarch slurry — do not use too much — and braise for 2 to 3 minutes so the sauce clings to everything.
✅ Done when: After 2 to 3 minutes the potatoes are cooked through and the glossy sauce coats the pieces.
- 13
Step 13
Sprinkle with chopped scallions and serve.
✅ Done when: Chopped scallions are scattered on top and the dish is plated.