Introducing food from the aspects of ingredients, methods, tastes and emotions is definitely my favorite hot and sour potato shreds. Here's the best way to eat hot and sour potato shreds:

Ingredients: potatoes, green and red peppers, garlic, dried peppers and shallots. Step 1: Peel the potatoes after cleaning, cut them into filaments with a knife (if you are afraid of trouble, wipe them into filaments with an eraser). What's the difference between cutting them with a knife and shredding them with an eraser? Real foodies feel that cutting with a knife is more delicious than rubbing with a eraser, which is the same as tearing cabbage by hand. We fry cabbage, cut it with a knife and tear it by hand, and the taste of hand-torn cabbage is just delicious. I can't say anything, and I don't know why. This is the experience that most people have gained from practice. After the potatoes are shredded, the next key point comes. At this time, we should not blanch the potatoes first, but put them in clear water and add a proper amount of white vinegar. This is the key to frying the potatoes. Soaking them in clear water and eating vinegar can make the potatoes lose starch, which will not stick to the pot when frying potatoes, and will make them more brittle and sour. The difference between soaking in vinegar and soaking in salt is that vinegar can prevent the nutrient loss of potatoes and prevent the shredded potatoes from oxidation and blackening, and the fried shredded potatoes are more crisp and refreshing. Soak for 5 minutes. After 5 minutes, remove the shredded potatoes from the water and set aside. Step 2: Prepare a proper amount of dried peppers, sliced ginger, sliced garlic, sliced shallots, and shredded green and red peppers. Step 3: Boil water in a pot, and then put the shredded potatoes in blanching water once, so that the shredded potatoes will be more crisp after blanching. After the shredded potatoes are put in, take them out quickly after the water is boiled and rinse them with cold water, so as to preserve the crispness of the shredded potatoes. Heat the oil in a hot pot, and the oil temperature is 5% hot. Add the shredded green and red peppers, stir-fry them slightly, add the shredded potatoes, stir-fry them quickly and evenly, and then start seasoning from the fire: add a proper amount of salt and a little chicken essence, stir-fry them quickly and evenly, and then you can take them out of the pot and put them on the plate. You can add some chopped green onion to decorate it, or you can not add it. This spicy, appetizing and delicious shredded hot and sour potato is ready. It is very tasty and simple. Try it if you like. To sum up: 1. Don't blanch the shredded potatoes first. Soak them in clear water with a little vinegar for 5 minutes. This will not only ensure that the shredded potatoes are crisp and not oxidized and discolored, but also prevent the loss of nutrients of the potatoes, so that they will not stick to the pot when fried. 2. The main points of blanching potatoes, put the shredded potatoes in after the water is boiled, take them out quickly after the water is boiled, and then rinse them with clear water, so as to ensure the crisp taste of the shredded potatoes.