Hot and Sour Potato Shreds
by Azalea Gourmet
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Friends who often cook will surely know that the potatoes we often eat are distinguished from crisp potatoes and flour potatoes. Picture 1 is a crisp potato with a smoother skin. Crispy potatoes are more suitable for sautéing or cold dressing.
2. Figure 2. The skin of the noodle potatoes looks rougher. Pasta potatoes are more suitable for making stews or mashed potatoes.
3. Cut the potatoes into thin strips and wash them twice with clean water.
4. Shred the green and red peppers and cut the pickled peppers in half.
5. Heat the oil in the pan and stir-fry the ginger and pickled peppers for a while.
6. Then add potato shreds and green and red pepper shreds and stir fry until cooked, add salt and 15 grams of pickled pepper water before serving.
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