Potatoes (1), sauerkraut (100g), dried peppers (5), prickly ash (1 spoon), shallots (1) and ginger (2 pieces).

Seasoning:

Oil (5 tbsp), salt (1/4 tbsp), chicken powder (1/3 tbsp), sugar (1/2 tbsp).

Exercise:

1, peeled potatoes, cut into filaments, and soaked in clear water for later use; Cut the onion into sections, and cut the onion into chopped green onion;

2. Wash and juice sauerkraut and cut it into shreds; Cut the dried pepper into rings and slice the ginger.

3. Heat 3 tablespoons of oil, stir-fry chili, onion and shredded ginger with low heat, and stir-fry with pickled cabbage for 1 min for later use;

4. Add 2 tablespoons of oil, heat, stir-fry the peppers on low heat, pick up the discarded oil, and pour in shredded potatoes and stir-fry for 30 seconds;

5. Pour in shredded sauerkraut and stir-fry evenly with shredded potatoes;

6. Add 1/3 tablespoons of chicken powder, 1/4 tablespoons of salt and 1/2 tablespoons of sugar to taste and sprinkle with chopped green onion.

Small stickers:

1, the shredded potatoes should be soaked in water, washed before cooking, and the excess starch on the shredded potatoes should be washed off, which will be refreshing and crisp when fried.

2, shredded potatoes can not be fried for a long time, it will lose its crispy taste, and the shredded potatoes that have been fried for a long time will become soft and broken.

3. Because sauerkraut absorbs oil, it should be oiled first, and then fried with shredded potatoes, so the taste of sauerkraut will be better.

4. The sour taste of sauerkraut is very strong. Adding sugar during seasoning can neutralize the sour taste.