Xiangzhai potatoes are a Tibetan specialty dish, and the following are the basic steps to make Xiangzhai potatoes:
1.*Preparation Materials**:
Potatoes: Select fresh potatoes, wash and peel them, and cut them into cubes for later use.
Lamb or beef: Chop into small pieces and substitute with other meats or vegetarian options depending on your preference.
Curry powder: used for seasoning, other spices such as ginger, green onion, garlic, Sichuan pepper, cloves, fennel, etc. can also be added according to the traditional recipe.
Seasoning: salt, light soy sauce, ghee (or vegetable oil).
2.*Cooking Steps**:
Ingredients**: Cook potatoes until eight ripe, drain dry; Lamb and beef are also stewed in advance until they are seven or eight ripe.
Stir-fried curry**: Put an appropriate amount of ghee in a pot, heat it and add green onions, ginger, minced garlic and bean paste to stir-fry until fragrant, then add curry powder and stir-fry evenly to make oil curry.
Mixed cooking**: Add the boiled potatoes to the pan with the meat pieces, mix well with the oil curry and sauté until the potatoes are lightly browned and covered in curry sauce.
Seasoning and slow cooking**: Add an appropriate amount of salt, light soy sauce and other seasonings (such as fennel, pepper, Tibetan cole, etc.), add enough water, reduce the heat and simmer so that the potatoes and meat pieces can fully absorb the flavor of the curry and other spices.
Stew thoroughly**: Simmer until the potatoes are soft and the soup is thick. Finally, sprinkle with mashed green onions to enhance the flavor.
3.*Serve out of the pan**:
Put the stewed potatoes in a bowl and serve them steaming hot, best served with rice.
As recipes may vary from place to place, please adjust the ingredients and cooking method according to the actual situation.