First, wash the potatoes, peel them and cut them into filaments. Next, the key point of fried potato shreds is whether to soak in water or blanch. Most people make mistakes. No wonder it's not crisp and delicious. The chef teaches you the right way. My friend is a cook, and he taught me this skill. Remember to collect shredded potatoes if you like them. Put the shredded potatoes into the pot, add a proper amount of water and a spoonful of salt, and soak for 15 minutes. Soaking the starch with salt will make it clean, and it will not stick to the pan when frying, so it will naturally be more brittle. Therefore, fried shredded potatoes do not need to be blanched, and secondary heating will make shredded potatoes not brittle.
After soaking, rinse and control the water for later use. Take a small piece of pork belly and cut it into filaments. Cut the green pepper into small pieces, and then cut some chopped green onion and garlic slices. Heat in an oil pan, add shredded pork and stir-fry until fragrant, then add onion and garlic and stir-fry until fragrant, then add green and red pepper, add appropriate amount of cooking wine to remove fishy smell, add shredded potatoes and stir-fry evenly over high fire.
Then add appropriate amount of oyster sauce and mature vinegar, stir-fry until the shredded potatoes are about 70% mature, and add half a bowl of cold water, which is the key step to stir-fry shredded potatoes. Some cold water can not only prevent the pan from sticking but also increase the crispness, so remember to add half a bowl of cold water besides vinegar.
Stir-fry evenly over high fire, add appropriate amount of salt, stir-fry with water, turn off the fire, and the fragrant fried potato shreds will be ready, crispy and delicious, even more delicious than those cooked in restaurants.
As long as there is a plate of shredded potato on the dining table, the first CD is guaranteed to be crispy and delicious, and it is really delicious.