1. One potato, one green pepper, a little fresh pepper ring, 7 grams garlic, one spoonful of rice vinegar, one spoonful of mature vinegar, cooking oil, more than 10 peppercorns, appropriate amount of dried red pepper, a few drops of sesame oil, appropriate amount of salt, and a little sugar.
2. Cut or shred potatoes, soak in a bowl of water, cut green pepper into strips, slice garlic, dry red pepper, wash and cut into sections.
3. Stir the fragrant pepper with no oil until it changes color.
4. Put the oil and dried chilies in the pot, stir fragrant on low heat, add garlic slices, turn to high heat and stir fry to create a fragrant aroma.
5. Put the potato shreds into the pot, stir-fry a few times over high heat, add green pepper and vinegar, and stir-fry on high heat until cooked.
6. Season with salt and sugar, drizzle with sesame oil, and serve.
Tips:Affectionately "Jiao" to be:
1. If you like a crisper taste, you can wash the sliced potato shreds with water several times to remove the starch, or put it in boiling water in advance, soak it in water only once, like I like a slightly sticky taste
2. Stirring the peppercorns in a small fire in a dry pot is my own research, so that the fried pepper is not easy to paste, it is fragrant and not too numb.
3. Putting the cold oil and dried chilies into the pot can also stimulate the chili aroma to the maximum, and it is not easy to paste
4. If you can't eat spicy food, you might as well remove the chili seeds
5. The potato shreds of this dish should be stir-fried after being put into the pot. The whole process will only take 2 to 3 minutes, not too long.
6. Two kinds of vinegar are used because of the color of rice vinegar and the smell of old vinegar. It is perfectly fine to use only one
