Braised potatoes, also known as braised baby potatoes, are a traditional home-style dish originating from Northeast China. They are made primarily with small potatoes, which are braised or stewed to allow them to fully absorb the sauce. The finished product has a bright red color, a soft and tender texture, and a rich, savory flavor.
Materials
Authentic Northeastern Chinese Braised Potato Recipe Steps
Wash the small potatoes (select those that are uniform in size and have smooth skin; do not peel them to maintain their shape and texture) thoroughly, set them aside to drain, and again, do not peel them.
Chop scallions, ginger, and garlic. Use plenty of chopped scallions, and a moderate amount of ginger and garlic, depending on how many potatoes you're making. Don't chop too little.
Heat oil in a wok, add chopped green onions, shredded ginger, minced garlic, and thirteen-spice powder.
Add another spoonful of fermented bean paste, half a spoonful of soy sauce, and two tablespoons of dark soy sauce for color, and stir-fry until the sauce is fragrant.
This is a frying spoon; the one used for drinking soup is called a soup spoon.
Stir-fry the base ingredients until they are evenly mixed and fragrant, until they look like this.
Pour the drained potatoes into the pot and continue to stir-fry for a few minutes.
Then pour cold water into the pot, just enough to cover the potatoes. Remember, unless you're stewing meat, always use cold water.
After adding cold water, add 7.5g salt, 3.5g chicken bouillon, 25 peppercorns, 4 star anise, 8 bay leaves, 2 cinnamon sticks, and 17.6g cumin. Cover and bring to a boil over high heat, then reduce to medium heat and simmer until the potatoes are cooked. Then, reduce the sauce over high heat, tasting the broth and adding salt if needed. Once the sauce has thickened, stir-fry the potatoes a few times to coat them with the sauce. Finally, sprinkle with white sesame seeds and serve. (The ingredient amounts are based on my recipe; adjust accordingly when making yours. Generally, you won't make too little potato for one batch, so if you have a similar amount, just use the recipe.)
The braised potatoes taste best when they're cooled down and have a chewy texture. Leftover potatoes can be stored in the refrigerator and used as a side dish with porridge, noodles, or rice.
