Hot and Sour Potato Shreds
by absolutely
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Wash the potatoes and use a scraper to scrape off the skin, shred the green pepper, cut a few red peppers, and chop garlic
2. How to cut potatoes: First cut a few slices on the long side of the potato to make it a flat surface, buckle it on the cutting board, and then continue to slice like this, it will be stable, cut the potato shreds, it is not necessary to cut the potato thinly, too thin It's not good when it's sticky, but it should be evenly thick and thin.
3. Cut the slices of uniform thickness and continue to shred. It will be easier to cut. Soak the cut potato shreds in cold water. Put the potato shreds in cold water and change the water several times to wash off the starch, so that the fried potato shreds will be crisp, refreshing and not sticky.
4. Pour oil in the pan, put the peppercorns in a low heat and fry them until fragrant, remove the peppercorns and do not use them. Then add green onion, ginger, red pepper and saute, pour in the drained potato shreds and stir-fry evenly, immediately add vinegar and continue to stir-fry for about 1 minute, add green pepper and salt, stir-fry evenly, add garlic, and chili oil, mix Just turn off the heat
Tips:Zanthoxylum oil can increase the fragrance, and it is also suitable for general stir-fried vegetables. Ordinary rice vinegar is fine. It is not necessary to use white vinegar. Many white vinegars do not taste good. The vinegar should be added early to make the potato shreds not soft. Adding a spoonful of chili oil can increase the fragrance and color.
