Stewed Potatoes from Yu County

Stewed Potatoes from Yu County

　　Main ingredient: potatoes.

　　Ingredients: Sichuan peppercorn, star anise, ginger, sugar, salt, monosodium glutamate, old scallion, garlic cloves, cola, sesame, cumin, soy sauce, etc.

　　How to make stewed potatoes:

　　1. Wash fresh small potatoes without peeling them.

　　2. Add water to a pot, put in the potatoes, bring to a boil over high heat, then simmer over medium heat for 10 minutes. Remove and drain the water.

　　3. Heat an appropriate amount of oil in a pan, deep-fry the cooked potatoes until their skins are slightly wrinkled. Remove and drain the oil, then set aside. During this time, use another pot to prepare the stewing broth by adding all the seasonings listed above. Put the fried potatoes into the broth, bring to a boil over high heat, then simmer over low heat for 20 minutes until the potatoes are soft and tender. Add peeled eggs and remove them after 10 minutes.

　　4. Test the potatoes with chopsticks — if they are easily pierced, they’re done. Remove the potatoes and eggs and place them in a clean container. Discard the solids from the broth, then pour the broth over the potatoes and let it sit for at least 2 hours before serving.