Spicy Braised Potato

1. Wash and peel the potatoes, cut them into rolling blades, soak them in water for later use, and change the water twice to remove starch.

2. Slice scallions, ginger, and garlic, cut dried chili peppers into circles, and set aside Sichuan pepper, star anise, cinnamon, fragrant leaves, and rock sugar.

3. Heat a wok with cold oil, add potato chunks and stir fry until the surface is slightly golden. Remove and set aside.

4. Now let's stir fry the sugar color. The ratio of oil and sugar is 1:2. You can also stir fry more sugar color at once and keep it for future use. First, without turning on the heat, add half a tablespoon of cooking oil and one tablespoon of white sugar to the pot. Then, turn on low heat and stir continuously with a spatula until the sugar melts, causing bubbles and caramel color to appear.

5. Turn off the heat and continue stirring with a spatula. Wait for the temperature of the pot to slightly decrease, then pour in an appropriate amount of hot water and stir well.

6. Pour in the potatoes and stir fry until evenly coated with sugar.

7. Add scallions, ginger, garlic, Sichuan pepper, dried chili peppers, star anise, cinnamon, fragrant leaves, and rock sugar to stir fry over low heat until fragrant.

8. Add an appropriate amount of delicious soy sauce, add a little vinegar, stir well, add hot water that has not been used for ingredients, bring to a boil over high heat, then cover and reduce the heat.

9. Stew until the potatoes are soft and tender, then over high heat to collect the juice. Add salt and chicken essence and start cooking.