1. Prepared ingredients.
2. Peel the potatoes and shred them, put them in cold water twice, and then soak them in clear water.
3. Turn the water on and off, and the potato shreds will become slightly transparent after being blanched.
4. Remove and drain the water for later use.
5. Mince garlic and cut green onion into sections.
6. Heat the pan with cold oil and stir fragrant pepper on low heat.
7. Remove the peppercorns.
8. Stir the minced garlic, green onion, and chili on low heat.
9. Add the potato shreds.
10. Add sugar, vinegar, and a little salt, stir fry evenly over high heat.
11. The hot and sour potato shreds are ready.
Tips:1. Cut the potato shreds as thinly as possible and stir-fry on high heat to keep the potato shreds crisp.
2. Do not blanch the potato shreds for a long time, just change the color.
3. Although the peppercorns are very fragrant, they still don't feel good when you bite them in your mouth.
