Ingredients: 2 potatoes
Accessories: 1 hot pepper
Seasoning: a little Sichuan peppercorns, 5 dry red peppers, a little chopped green onion, 2 tablespoons vinegar , 1 tablespoon of sugar, 1/4 teaspoon of salt
Production steps
1. Wash the potatoes and shred them (this work is usually done by Wanzi). Wash and shred the peppers.
2. Prepare a bowl of water, add a little vinegar, soak the shredded potatoes for a while, then rinse twice with water to wash out the starch and drain.
3. Heat a little oil in the pot until it is 30% hot. Add the Sichuan peppercorns. When you smell the fragrance of the Sichuan peppercorns (do not fry the Sichuan peppercorns until it becomes burnt), turn off the heat and pick out the Sichuan peppercorns.
4. Turn on the heat again. When the oil temperature reaches 70%, add dry red pepper and chopped green onion. Saute until fragrant. Add shredded potatoes and stir-fry until cooked through.
5. Then add vinegar, sugar and salt in turn and stir-fry over high heat for half a minute.
6. Add green pepper shreds and continue to stir-fry for half a minute. Finally add water starch, stir-fry evenly and serve.
Notes
After cutting the potatoes into shreds, soak them in vinegar and water, and rinse them twice repeatedly to avoid oxidation and blackening in the air, and to remove starch to ensure the taste. Crisp. If you don’t like it crispy, you don’t need to rinse it multiple times. [1]
Method 2
Ingredients preparation
Ingredients: a large potato, 1/3 carrot, 2 peppers
Accessories: 2 dried red peppers, 7 or 8 Sichuan peppercorns, 1 teaspoon salt, 1 teaspoon white sand, 1 tablespoon balsamic vinegar, appropriate amount of chicken essence, appropriate amount of oil
Preparation steps
1 Wash, potatoes, and carrots and cut into shreds, then rinse with water several times to wash out the potatoes
Pictures of vinegar-coated potato shreds
Pictures of vinegar-coated potato shreds (11 Zhang)
of starch, then soak it in a container with a small spoonful of salt water, remove and drain the water before frying (rinsing with water is to wash away the starch in the potatoes and prevent them from turning black. The purpose of soaking in salt water is to prevent the potatoes from discoloring and make them crispier after frying).
2. Wash the hot peppers, remove the seeds, and cut into shreds; cut the dry red peppers into small pieces.
3. Heat the oil in the pot over high heat, fry the Sichuan peppercorns and dried red pepper segments until they become slightly smokey. Put the drained potato shreds into the pot and stir-fry. Add in the balsamic vinegar, salt and white sugar in turn. .
4. After 1 minute, add shredded peppers, stir-fry continuously for about 2 minutes, add chicken essence and stir-fry evenly, then serve on a plate. [2]
Method 3
Ingredients preparation
Main ingredient: one potato
Accessory ingredients: one green onion, one red pepper< /p>
Seasoning: cooking wine, monosodium glutamate, salt, soy sauce, vinegar, sugar, pepper
Preparation steps
1. Cut the potatoes into shreds and the onions into shreds. Shred red pepper.
2. Put a little oil in the pot, add shredded onions and red peppers, stir fry the pot and add shredded potatoes.
3. Add cooking wine, monosodium glutamate, salt, soy sauce, two ounces of vinegar, a little pepper, and a little sugar.
4. Stir fry.
Method Four
Ingredients Preparation
Main Ingredients: Two Potatoes
Accessories: Chili, Garlic, Rice Vinegar, Sesame Oil, Salt
Production steps
1. Peel the potatoes and wash them with water.
2. Cut the potatoes into shreds. If you are not good at cutting, you can consider using a shredding tool.
3. Soak the shredded potatoes in a basin with clean water three times, change the water three times, and soak out all the starch.
4. Cut the peppers and garlic into mince and set aside.
5. Heat the pot and pour in about 6 tablespoons of sesame oil.
6. Add the minced chili pepper and minced garlic chopped previously and stir-fry for about 30 seconds.
7. Put the shredded potatoes into the pot and stir-fry over high heat for about eight minutes. When the shredded potatoes change color, add five spoons of rice vinegar and two spoons of salt.
8. Do you smell the fragrance? OK! Take out the pot and start eating!