[ma Ma Kitchen] Sweet and Sour Potato Shreds

Name: [ma Ma Kitchen] Sweet and Sour Potato Shreds
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some potato; Some Boiled meat; Some shallot; Some garlic; Some salt; Some Vinegar; Some Sugar; Some MSG

by Zawa Mama

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Potato shreds is the most common home-cooked dish on the ordinary people's table. The main ingredient of potato is to calm the stomach, improve gastrointestinal function and prevent high blood pressure. The sweet and sour potato shreds I shared with you this time are simple, easy to learn, easy to make, nutritious, refreshing and delicious, I hope you like it"

Ingredients

Some Potato
Some Boiled Meat
Some Shallot
Some Garlic
Some Salt
Some Vinegar
Some Sugar
Some Msg

[ma Ma Kitchen] Sweet and Sour Potato Shreds

1. Peel and shred potatoes, soak in water

[ma Ma Kitchen] Sweet and Sour Potato Shreds recipe

2. Chop garlic, chopped green onions into chopped green onions

3. Shred the meat

4. Remove and drain the shredded potatoes

5. Heat in a net pan, add appropriate amount of cooking oil, stir-fry the minced garlic and green onion to create a fragrance

6. Pour in the shredded pork and fry until the color changes

7. Pour shredded potatoes, stir fry, then add appropriate amount of salt, vinegar, and sugar to continue stir fry

8. Stir-fry for about a minute and you can turn off the heat and cook out. If you like a lot of soup, you can add an appropriate amount of hot water.

9. Don't forget to add MSG to taste before serving

Tips:
1. Cut the potatoes at the bottom with a knife and smooth them, and cut them on a cutting board, so that the potatoes will not move.

2. After cutting the potato shreds, put it in clean water and soak it. 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.

4. Potatoes with a smooth surface, no damage or rot, no insect eyes, no disease spots, and larger individuals should be selected.

5. Because the juice under the potato skin is rich in protein, when peeling potatoes, you only need to peel off a thin layer of skin, not too much.