Steps

1. Cut the potatoes in half and thinly slice them.
   🕒 01:38
2. Rinse the thinly sliced potatoes in water to remove starch, then drain well.
   🕒 02:20
3. Heat Taihakku Sesame Oil 2 tbsp in a frying pan over low heat and add ground pork 50g. Stir-fry.
   🕒 02:30
4. Stir-fry until the ground pork turns white.
   🕒 03:16
5. Add the drained potatoes to the fried ground pork and stir-fry over medium-high heat.
   🕒 03:22
6. Stir-fry until the potatoes turn from yellow to translucent white.
   🕒 03:33
7. In a bowl, mix Soy Sauce 2 tbsp, Sugar 1 tsp, Pepper a pinch, and Water 2 tbsp to create the sauce mixture.
   🕒 03:48
8. Once the potatoes become translucent, make a space in the center of the pan. Add minced ginger 1 tsp, minced garlic 1 tsp, and dried chili peppers 3-4 and stir-fry.
   🕒 04:10
9. Add Doubanjiang (Chili Bean Paste) 1 tsp and stir-fry in the center.
   🕒 04:32
10. In the final stage, add Sichuan peppercorns (whole) a pinch to release their aroma.
    🕒 04:49
11. Mix everything together, then increase the heat to high and pour in the prepared sauce mixture.
    🕒 05:14
12. Sprinkle in minced green onion 1 tbsp and stir-fry to combine.
    🕒 05:34
13. Drizzle with sesame oil 1 tbsp, mix well, and turn off the heat.
    🕒 05:47
14. Plate and serve. Sprinkle with extra Sichuan pepper a pinch (or ground Sichuan pepper) if desired to complete the dish.
    🕒 06:27