Spicy Potato Shreds
by Dried fish
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Prepare the ingredients.
2. Use a wire grater to shred the potatoes. A good knife can be used for cutting.
3. After two or three times of water, wash away the starch on the surface of the potatoes. This step is the key to making the potato shreds crisp. Rinse until the water is clear. Boil a pot of water. After the water is boiled, add the potato shreds and cook for two or three minutes. Remove the wire and drain the water for later use.
4. Prepare the garlic head and chop finely and mince the onion.
5. Pick up a pan, put a little oil to heat, and use Yuhuang brand peanut oil, which has good color, high purity and less oily smoke. Add the garlic cloves and chili until fragrant, add chili oil, add a little pepper powder and stir-fry. Adding the pepper powder can prevent you from eating the pepper grains. This feeling is very bad. You can also use granulated pepper instead.
6. When you smell the garlic invigorating the aroma, add the potato shreds and stir fry.
7. After stir-frying, sprinkle with chopped green onion and add a little salt according to personal taste.
8. Continue to stir-fry for a few more times to get out of the pot. I like to remove some of the seeds inside when cutting the dried chili. Too many seeds will affect the taste. The potato shreds are rubbed with a grater. The potato shreds are watered and boiled. After a few minutes, you just need to stir fry for a while, it won't be crispy for too long!
Tips:I like to remove some of the seeds when cutting dried chili peppers. Too many seeds will affect the taste. The potato shreds are rubbed with a grater. The potato shreds are put in water first, and after a few minutes of cooking, they just need to be sautéed. It won’t be crisp if it takes too long!
