1. Cut the potatoes into even thin slices, stack them neatly and vertically from bottom to top, and gently spread them out with the side of a knife or by hand (the same principle as laying playing cards). Then cut into potato shreds (you can also rub into shreds), I may be a little hypocritical, I think the cut taste is more crispy 😊 The cut potato shreds are washed twice in cold water to clean the starch for later use.
2. Turn on the fire, add oil to the wok to 50% heat and put the dried chili shreds. When the scent comes out, put the potato shreds and stir-fry. Drip white vinegar, pepper water and pickled pepper water in sequence. Continue to stir quickly for a few times, add appropriate amount of salt to turn off the heat. Out.
3. The picture of the finished product is as follows: Those who like heavy colors can also add some light soy sauce or white vinegar for black vinegar. I like the yellowish and transparent potato shreds, so I use white vinegar, and a few drops of pickled pepper water will turn the acid of the potato shreds into a sour fragrance. The first time a novice posts, there are a lot of things that I don’t understand, please mention more. Thank you!
