1. Peel and wash potatoes.
2. First cut into thin slices.
3. Then cut into filaments.
4. Boil water in a pot and blanch the potato shreds.
5. Rinse it with clean water, drain and set aside.
6. Dried chili segments and peppercorns are ready.
7. Wash the pot, heat it, add an appropriate amount of peanut oil, and wait until the oil temperature rises to 70% to 80% hot.
8. Put the dried chili peppers into the sauté pan to change the color. I was anxious when I was frying, the picture was blurred 😃
9. Quickly pour shredded potatoes and stir fry a few times.
10. Pour in the vinegar and continue to stir fry.
11. When the surface water of the potato shreds is fried dry, spit out the oil, add salt, sesame oil and a small amount of chicken essence, then it can be served.
12. Finished product.
13. Finished product. Features: hot and sour appetizer, crispy taste.
