Hot and Sour Potato Shreds
1.
Shred potatoes, soak in water for a while
2.
Cut the bullet-head chili into small pieces and remove the seeds for later use. Other chilies are also available, but the seeds must be removed, otherwise it will affect the taste
3.
Garlic slices
4.
Boil water in a pot, add potato shreds to blanch, turn off the heat and remove when the water boils again.
5.
Put oil in the pot and cook 60% of the heat, add the chili and fry until fragrant, add the garlic slices, and then add the potato shreds
6.
Stir-fry quickly on high heat, add salt chicken bouillon and soy sauce and continue to stir-fry evenly
7.
Pour in osmanthus balsamic vinegar before serving, stir-fry evenly, and then put it on the plate.
Tips:
Be sure to stir-fry quickly, otherwise the potatoes will become soft and the taste will change.