Although it is just an ordinary potato, it is not easy to fry it well. The more common the dish, the more it tests a person's cooking skills. Even now, I still can't cook the most common cooking.

Materials:

A big potato (about 300 grams).

1 fresh pepper

Sichuan pepper

Salt 1 teaspoon

Sugar 1 teaspoon

1 tbsp balsamic vinegar

Chicken essence 1/2 teaspoons

2 teaspoons oil

Exercise:

1. Peel potatoes and shred them (or wipe them with a silk scarf).

2. Remove the seed stalks of pepper and cut into filaments.

3. Stir-fry the oil in the wok over high fire, stir-fry the pepper until it smokes slightly, stir-fry the shredded potatoes in the wok, put the balsamic vinegar first, then put the salt and sugar.

4. After one minute, add shredded pepper, stir fry for about 2 minutes, add chicken essence and stir fry evenly, and serve.

Tips:

1. Soak the shredded potatoes in water, rinse them repeatedly until the water is clear before frying, so that the starch on the surface can be washed off, which can not only avoid the blackening of the shredded potatoes, but also keep them white, tender and crisp when frying.

2. If you don't put vinegar or less vinegar, the fried shredded potatoes will taste very soft and good.