1. Materials needed: young potatoes, green onions, bay leaves, Sichuan pepper shreds, dark soy sauce, light soy sauce, sugar, star anise, black pepper granules, water starch.
2. Pour oil into the pot, heat up, add potatoes and stir fry.
3. After stirring for two or three minutes, set the potatoes aside, add green onions, star anise, bay leaves, and black pepper, and stir fry for a fragrant flavor. (Very important)
4. Continue to fry until the potato skins are a little wrinkled.
5. Add dark soy sauce, light soy sauce, and sugar and stir-fry for a while.
6. Add water, as long as there are no potatoes.
7. Cover the lid and simmer until the potatoes are cooked. Use chopsticks to fork the potatoes, and they will be cooked easily if you can fork them in. Lift the lid and turn to high heat to collect the soup, and turn the potatoes until the potatoes are colored.
8. After the potatoes are colored, quickly pour in water starch, and the sauce becomes thick and sticks to the potatoes. Marinating for more than a day is more delicious.
