1. Shred potatoes, soak them in clean water for about 20 minutes to remove starch.
2. Shred carrots and hot peppers, mince garlic and dried red peppers.
3. Add potato shreds after boiling water in the boiling pot, remove after 30 seconds.
4. The blanched potato shreds are too cold.
5. Take a large bowl, remove the potato shreds to control the moisture, add carrots and hot pepper shreds, and put garlic and dried red pepper in the middle.
6. Heat the wok, add vegetable oil, add the peppercorns and sauté the peppercorns, then pick out the peppercorns.
7. Pour hot oil on the minced garlic and dried red pepper.
8. Add salt, sugar, light soy sauce, white vinegar, chicken essence and stir well.
9. Finished picture
10. Finished picture
11. Finished picture
12. Finished picture
Tips:1. After the potato shreds are cut, soak them in cold water for a while to remove the potato starch, which is more crispy.
2. The blanching time should not be too long. I usually take half a minute to ensure the texture of the potato shreds.
3. Seasoning can be added appropriately according to your own taste.
