1. Prepare ingredients: potatoes, green peppers (forgot to take pictures), coriander, garlic cloves, carrots, green onions
2. Dried red peppers have their heads removed, seeds removed, and cut into pepper rings
3. Shred potatoes (when preparing the ingredients, boil water in the pot, and blanch the shredded potatoes and carrots later)
4. Shred carrots and set aside
5. Remove the seeds of the green pepper and cut into thin strips
6. After cutting, blanch the carrot and potato shreds in boiling hot water.
7. When the pot is opened, immediately put the blanched potato shreds and carrot shreds in the prepared cold water and pull it out, otherwise the taste will be much worse, remember to use water more than once
8. Shred green onion, pat minced garlic
9. Put all the seasonings except coriander, sesame oil, dried red pepper, and Chinese pepper in the mixing bowl. Remember to put the shredded green onion and minced garlic on top, it will be useful for a while
10. Put a little oil in the pot, add the peppercorns, fry them to create a fragrance, and discard the peppercorns. As long as the pepper oil, quickly add the cut dried red pepper rings when the oil temperature is 60% hot. This step should be rapid. After the chili is not mushy, pour it on the green onion and minced garlic immediately
11. Pour in sesame oil
12. Finished picture
Tips:The most important thing about this cold dish is that the potato shreds should be washed as much as possible before blanching. After blanching, put it in cold water and pull it out immediately, so that it has a crispy taste; when frying the chili rings, don’t paste it. It must be done quickly; the chili pepper oil should be sprinkled on the green onions and minced garlic while it is hot, so as to stimulate the fragrance of green onions and garlic. In the summer, you should try it too :)
