Four potatoes are about 500g, flour 50g, two shallots, one red pepper, one clove of garlic, half a teaspoon of pepper noodles, a pinch of white pepper, one teaspoon of sesame oil, one teaspoon of rice vinegar and a proper amount of salt.

working methods

1. Peel potatoes and shred them, or cut them into filaments with a knife, soak them in clear water for several times until the water becomes clear, and drain them for later use.

2. Cut the shallots into chopped green onions, chop the red peppers, and press the garlic into mashed garlic for later use.

3. Pour the drained potato shreds into a large bowl, add appropriate amount of salt and mix well, then pour in flour, and mix well while pouring, so that each potato shred is evenly stained with flour.

4. Add garlic, pepper noodles, white pepper, rice vinegar and sesame oil and mix well.

5. Heat a pot, pour the right amount of oil, pour the potato shreds into the pot, and turn the heat down.

6. Spread the shredded potatoes into cakes with a spatula, smooth the surface, cover the lid and fry for 3 or 4 minutes.

7. Open the lid and continue frying for 3 minutes.

8. When both sides are golden and crisp, you can take it out of the pot, cut it into pieces and put it on the table.

skill

1. If I want to choose potato varieties for this dish, I will choose the one with slightly lower starch content, which is soft and crisp.

2. If you like crispness, thin the cake. If the pot is not big enough, make it twice.

In addition to frying, you can also wipe the potatoes and steam them. After steaming, dip in the sauce mixed with soy sauce and vinegar.