1. Wash the ingredients and prepare them.
2. Peel the potatoes, slice thinly, and then shred.
3. Soak the cut potato shreds in cold water to remove excess starch, and the fried potato shreds are refreshing and non-sticky.
4. Cut the Chaotian pepper into small sections, shred the Hangzhou pepper, and slice the green onion, ginger, and garlic separately.
5. Add half of the white vinegar to a half pot of clean water, boil, add potato shreds, remove after 15 seconds, and immerse in cold water.
6. Heat the oil in a frying pan, add Chinese pepper, Chaotian pepper, and sliced green onion, ginger and garlic, and fry until fragrant.
7. Add potato shreds, hang pepper, add chili oil, and stir fry.
8. Add salt, pour in the remaining white vinegar, and stir quickly evenly.
9. Out of the pot, serving on a plate.
Tips:1. Soak the cut potato shreds in cold water to remove excess starch, and the fried potato shreds are refreshing and non-sticky.
2. Potatoes are best to choose new potatoes with high water content. The potato shreds should be over-watered. When frying, the high fire is quick to stir frequently. Only by mastering these tips can the potato shreds be cooked and crisp.
3. The chili in the hot and sour potato shreds should be appropriate. Be careful not to put too much. Too spicy can easily cause people to get angry.
4. It can also be cooked with aged vinegar instead of white vinegar. Although the color is slightly darker, the aroma of aged vinegar is much stronger than that of white vinegar.
