Xiancaoge Private Kitchen (vegetable Greenhouse)--spicy and Sour Sweet (three-flavor Potato Shreds)
1.
Wash potatoes, shred and set aside;
2.
Wash the bell peppers and cut into shreds for later use;
3.
Put a little oil in the wok, heat up, add sesame peppers, and stir fry for a fragrance;
4.
Add potato shreds, rice vinegar, sugar, salt, light soy sauce and stir fry at the same time, the ratio is 2:2:1:1;
5.
After the potatoes are stir-fried for 2-3 minutes, add bell peppers and continue to stir-fry for 1-2 minutes, and it is ready
6.
Serve on a platter, sprinkle with a few medlars to decorate, and start with the fragrant potato shreds
Tips:
1: The bell peppers must be put last, and if they are put too early, the bell peppers will not grow old;
2: After cutting the potato shreds, put it in water and soak for about 30 minutes, and then let it dry before frying;
3: The vinegar must use rice vinegar, not mature vinegar. The color of mature vinegar is too heavy, and the color when fried is dark and not beautiful enough;
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