1. Prepare materials
2. Wash and peel the potatoes
3. First cut the potatoes into neatly large slices so that you can cut even shreds
4. Cut the potato slices into thin filaments. (You can buy a shredded one if you can’t cut it). I personally think that the cut out tastes better than shredded.
5. Soak the cut potato shreds with water to remove starch, (so that the fried potato shreds are refreshing and not sticky)
6. Chopped green onion and garlic
7. Put oil in the pan and sauté the garlic
8. Pour shredded potatoes and stir fry for about 2 minutes
9. Put a spoonful of chopped chili
10. Add a small spoonful of soy sauce and pour the vinegar along the side of the pan to continue to fry the shredded potatoes
11. Add chopped green onion at the end. If you like a crisp taste, you can start the pot after it is broken. I like soft taste, so it takes a long time to fry.
12. Stir-fry evenly to get out of the pot.
Tips:1. If you like a crisp taste, you can usually start the pot after it is broken. I like soft taste
2. When making hot and sour potato shreds, I like to cook them with aged vinegar instead of white vinegar. Although the color is slightly darker, the fragrance of aged vinegar is much stronger than that of white vinegar.
