A potato
Accessories red pepper 1 piece
1 root onion
Ginger 1 small pieces
Garlic 2 cloves
A few dried red peppers
A little pepper
Ingredients salt 1 teaspoon
Vinegar 1/2 tablespoons
Pickled pepper water 1 spoon
A little chicken essence
Hot and sour taste
Frying technology
Twenty minutes takes time.
Ordinary difficulty
Making steps of hot and sour potato shreds
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1
Prepare raw materials and ingredients.
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2
Seed red pepper, shred with oblique knife, shred leek, ginger and garlic, and cut dried red pepper with oblique knife to seed.
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three
Potatoes should be placed in a relatively stable position first, and cut into pieces of about one millimeter with a vertical knife, one next to the other, so as not to be messy.
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four
Press potato chips evenly from right to left.
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five
Then cut the filaments from scratch. (It is safe to cut flat, and it will affect the cutter if it is cut thick. )
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six
Cut them in turn.
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seven
Soak the cut potatoes in clear water to remove starch, then take them out and drain them for later use. I've been in this. There was starch at the beginning of soaking, so the water would be turbid.
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eight
Add a proper amount of oil to the wok (not too little, but a little more than usual), add pepper and stir-fry until fragrant, and then take it out. Zanthoxylum bungeanum can be soaked in water and then dried with kitchen paper, which is not easy to fry and smells good. )
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nine
Add ginger, garlic and dried red pepper, stir-fry and turn to high heat.
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10
Add shredded potatoes.
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1 1
Stir fry quickly for a while and add pickled pepper water.
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12
Add vinegar and continue to stir well.
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13
Add salt and stir well.
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14
Finally, add red pepper seeds and shredded chives, stir well, turn off the heat, add a little chicken essence and stir well, and take out the pot.