Delicious Non-stop Mouth-red Oil Hot and Sour Potato Shreds
1.
Peel the potatoes and wash them.
2.
First cut into thin slices.
3.
Then cut into filaments.
4.
Blanch the shredded potatoes.
5.
Drain for later use.
6.
Heat the pot, add peanut oil to heat, add a few peppers to the pot
7.
Pour in the blanched potato shreds and stir-fry for a few times, add appropriate amount of Zhenjiang vinegar, and stir-fry evenly.
8.
When the potato shreds are almost cooked, add two spoons of red pepper oil (with pepper noodles) and stir fry evenly.
9.
Add appropriate amount of salt and chicken bouillon, stir-fry well, and then serve on the plate.