Homestyle Minced Meat with Potatoes

Steps

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1. 1
   Slice 400g of potatoes thinly. Heat oil in a wok or pan over medium heat until hot—test by inserting a bamboo chopstick or skewer; oil should bubble around it. Shallow-fry the potato slices for about 3 minutes until the edges turn golden brown. This prevents them from breaking apart during braising and helps them absorb the sauce better.
   ▶ ≈0:59
2. 2
   Remove the fried potatoes and drain. Leave about 1 tablespoon of oil in the wok.
   ▶ ≈2:18
3. 3
   Over medium heat, add 4 cloves of chopped garlic and stir until fragrant, without browning the garlic.
   ▶ ≈2:31
4. 4
   Add 200g of minced pork and mix well, stirring continuously to cook evenly. If the pan gets too hot, lower the heat. Cook until the meat is browned and releases its fat for extra flavour.
   ▶ ≈2:44
5. 5
   Season with 1/3 teaspoon salt and a few dashes of white pepper. Continue cooking until all the meat is completely browned with no red showing.
   ▶ ≈3:16
6. 6
   Add 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, 1 tablespoon of premium dark soy sauce, and 1 teaspoon of sugar. Mix well until the mixture becomes deeply coloured.
   ▶ ≈3:49
7. 7
   Pour in 250ml of water and mix well.
   ▶ ≈4:18
8. 8
   Gently add the fried potato slices and spread them out evenly.
   ▶ ≈4:25
9. 9
   Cover the wok with a lid, reduce heat to medium-low, and simmer for about 5 minutes.
   ▶ ≈4:47
10. 10
    After 5 minutes, uncover and taste to adjust seasoning—potatoes will absorb salt, so check flavour now.
    ▶ ≈5:00
11. 11
    Add cornstarch solution to thicken the sauce to your liking. Increase heat to medium and adjust sauce consistency if desired.
    ▶ ≈5:15
12. 12
    Garnish with spring onions if desired and serve.
    ▶ ≈5:46