Dry Pot Sliced Potatoes
Crispy, Hokuhoku! Sichuan's "Soupless Hot Pot" where potatoes turn into potatoes
Description
An overwhelmingly popular vegetable dish among youth in Sichuan diners. A staple of the 'Gan Guo' style. Thinly sliced potatoes are deep-fried crispy, then wok-tossed with pork belly, Doubanjiang, chilies, and onions. Served heated in a mini iron wok.
Restaurants serving Dry Pot Sliced Potatoes
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Potato
- Pork belly
- Onion
- Doubanjiang
- Dried chilies
- Sichuan pepper
- Garlic
- Soy sauce
Instructions
- [Authentic Recipe]
- Peel and slice potatoes 3mm thick. Rinse off starch in water and pat dry.
- Heat oil; deep-fry potatoes until the surface is crispy and slightly golden, then remove.
- Leave minimal oil; fry sliced pork belly until crispy.
- Add Doubanjiang, garlic, ginger, dried red chilies, and Sichuan pepper until red oil emerges.
- Add sliced onions and bell peppers, frying briefly.
- Return potatoes, season with soy, salt, and a dash of sugar; toss violently on high.
- Transfer to a mini wok and serve over solid fuel.
Learn more Spice, substitutes, tips
Key spices
Sweetness of fried potatoes and the Ma La heat of Doubanjiang and Sichuan pepper、豆板醤と花椒の麻辣味
Substitutes at Japanese supermarkets
Use JP May Queen potatoes; serve directly in a skillet
Pairing
White Rice (Mandatory) / Cold Beer
Trivia
Chinese people treat potatoes as a 'magnificent vegetable (side dish)' rather than a staple carb. A masterpiece of Sichuan commoner wisdom, forcing cheap potatoes to absorb pork fat and spice umami to the limit.
Eating tips & etiquette
Pick directly from the sizzling iron pot. The outside is crispy from the oil, while the inside remains fluffy. The exquisite balance of spice heat and potato sweetness makes rice unstoppable.
Allergen
Pork, Soybeans, Wheat