Hot and Sour Potato Shreds
1.
Wash the potatoes, cut a knife at the bottom, repair them, and place them flat on a cutting board, cut them into slices, and then shred them. Prepare a basin of clean water, add a little vinegar, and soak the potato shreds for a while, then rinse with clean water and drain.
2.
Heat oil in the pot, add the pepper, and when you smell the aroma of the pepper (don't fry the pepper), turn off the heat and pick out the pepper to use.
3.
Turn on the heat again, and when the oil is 70% hot, add the dried red chilies, add the green onion and sauté when you smell the spiciness, then add the potato shreds and stir-fry for 2 minutes. Then add vinegar, soy sauce, sugar and salt in turn and stir-fry for 1 minute, then add green pepper shreds and continue to stir-fry for about 1 minute.
Tips:
1. Cut the potatoes at the bottom with a knife, and cut them on a cutting board. The potatoes will not move around, ha ha.
2. After the potato shreds are cut, they are soaked in vinegar and water. In addition to avoiding oxidation and blackening in the air, it can also ensure that the taste is crisp and will not become soft for a long time. Of course, if you like to eat soft potato shreds, don't use this method.
3. In the process of frying, this dish always needs to be fried quickly to make it delicious.
