Potatoes stewed with pickled cabbage

Pickled cabbage, cut into thin strips, soak in plain water for a while, then squeeze out the water.

Cut some of the potatoes into strips and some into shreds. Do not wash them with water to retain the natural starch of the potatoes. You can use more chopped green onions, since it is a vegetarian dish, using green onions can enhance the flavor.

Add oil to the pot; I added Northeastern cold-pressed soybean oil. When the oil is hot, add the pickled cabbage and stir-fry.

The pickled vegetables are basically stir-fried until cooked.

Slightly push the stir-fried pickled cabbage to the edge of the pan (empty the center of the pan for stir-frying), add chopped green onions, ground Sichuan pepper, and light soy sauce, mix the pickled cabbage together and stir-fry a few times, then add shredded potatoes and potato strips, and stir-fry.

Add water until it covers the pickled vegetables and potatoes. This dish tastes better when stewed for a while, so I added more water. Then add some dry flour, sprinkle it over the water to act as a thickening agent (if you have rice porridge water, you can replace the flour with a few spoonfuls of it for even better results). Doing this makes the stewed pickled vegetables and potatoes a bit stickier and improves the texture. Add salt, cover the pot, and start stewing!

Halfway through, lift the lid and stir to prevent it from sticking to the pot. See, doesn't it look very appetizing?

Mission accomplished. If you like spicy food, you can add chili oil, which is really delicious!