Hot and Sour Potato Shreds
1.
Raw material map
2.
Potatoes need to be thin, cut them with your own knife, or wipe them if you don't. Wash the potato shreds with water, then soak for 5-10 minutes.
3.
After the potato shreds are soaked, they must be drained.
4.
Cut the dried chili into shreds to prevent it from sticking to the pan if it is too dry, and soak the pepper in the water, the same. Shred or smash the garlic. Mix well in the tablespoon, one tablespoon of white vinegar, one teaspoon of salt, and half a teaspoon of pepper.
5.
Put the peppercorns in cold oil, stir-fry the peppercorns slightly over low heat, and remove.
6.
Continue the fire to the lowest heat, add the chili garlic slices, and wait for the oil to turn red slowly. (Not very red, but reddish). Place the chili to the side of the pot and turn on high heat.
7.
Put the potato shreds and the vinegar, sugar and pepper in the spoon. The biggest stir fry. Flip evenly to soak in oil.
8.
Add salt to the shredded potatoes, the remaining half a tablespoon of white vinegar, and continue to fry for a few more times.
9.
Turn off the heat and put the chicken essence, chopped green onion, and stir fry evenly. You can also drop a few drops of sesame oil.
Tips:
Soak in water
Second drain
Three fried pepper oil
Spread the potato shreds around and add the white vinegar soup and pepper. Stir-fry halfway without leaving time for the seasoning.
5. Putting white vinegar at the end is to increase the sourness, the previous one loses a lot in the process of stir-frying.
Six garlic can be crushed and put together with salt. The taste is different from the previous one.
