Step 1

Rinse the cut potatoes with running water a few times, then add to a big bowl with cold tap water to cover. Let soak while preparing the other ingredients.

Step 2

When you’re ready to cook, drain the soaked potato. Pat dry thoroughly with paper towels.

Step 3

Heat oil in a large skillet over medium-high heat until hot.

Step 4

Add the dried chili pepper and green onion. Stir a few times to release fragrance. Add the ground peppercorns and stir a few times.

Step 5

Add the potato. Stir and cook for 1 minute. Then add the pepper. Stir for another 30 seconds.

Step 6

Pour in the Chinkiang vinegar and soy sauce. Sprinkle sugar and chicken bouillon. Stir and cook until the potatoes turn soft but still have a crisp texture, another 1 to 2 minutes. Turn off the heat. Transfer everything to a serving plate. Serve hot as a side dish.