To cook this delicious dish, we must first wash the potatoes evenly and cut them into thin strips. You can soak it in clean water to soak out the flour in it. And this method will also make the fried potato shreds fresh and non-sticky. After finishing other food. Boil water in a pot, add shredded potatoes after the water boils, blanch the shredded potatoes, pick them up and set aside. The purpose of blanching is to reduce the frying time and make the shredded potatoes fresher to eat. Then we started cooking, pouring oil into the pot and frying the peppercorns. After frying until fragrant, take out the peppercorns. Then add dried chili peppers, stir-fry the dried chili peppers until fragrant, then add shredded potatoes and stir-fry? Then pour vinegar in when the pot is boiling (Shanxi mature vinegar is best), so that the delicious aroma can evaporate. Add an appropriate amount of salt and stir-fry before you can take it out of the pot.

As we mentioned above, the most important point of this dish is, so when cooking, you must master the cooking time, doneness and food processing. In this way, you can make delicious spicy potato shreds. First cut the peeled potatoes with a knife, cut off a piece of potato and stick it to the knife, so that the knife will not stick to the potato when cutting, and the potato pieces can be neatly arranged together, and then cut into shreds the size of matchsticks. Soak in clean water. This will wash away the tapioca starch without discoloring, and the fried potatoes will be crispier and more flavorful. Remove the heart from the chili pepper and cut into shredded green peppers. Remove the heart from the hot pepper and cut into shreds. Cut the ginger into shreds and cut the green onion into slanted blades and set aside. It is easy to get hot on the bottom. If the pot is easy to get hot, add an appropriate amount of water. Pour out the soaked potato shreds and drain the water. Then wash them with water a few times to rinse the potato starch. After the water boils, add the potatoes to boil. , the water must be boiled, this step is very critical.

After adding the potatoes, the color will be slightly transparent. Pour the potatoes out and drain them before the water is completely boiled. This operation is usually to avoid boiling the potatoes and pour out the water. Use a spoonful of water to wash the shredded potatoes, firstly to remove the mucus, and secondly to quickly reduce the temperature to achieve a crispy taste. Pour in the shredded potatoes and don't stir-fry over high heat, otherwise it will be overcooked. Season immediately below, add appropriate amount of salt, chicken essence, and a small amount of sugar. Stir-fry quickly to heat up and stir-fry evenly. Turn the pot to low heat, and then add the appropriate amount. White rice vinegar is easy to heat up and stir-fry evenly before serving. Put a small amount of oil in the pan and let it cool, then drop it out and set aside! Add raw ginger! Stir-fry the garlic until it becomes fragrant! Then add a small amount of dried chili shells cut into two lengths and stir-fry until fragrant! A small amount of peppercorn shells! Pick up the soaked beans, fold them and fry them! Put in the salt! Fuel consumption! Light soy sauce! Slices of chives! White sugar! Add a little oil! The adjusted tapioca starch is added while frying! Cut off your life and then add old vinegar!

When the fragrant potato shreds have turned dark brown, add coriander foam, drop a little oil and chili pepper, and stir-fry for two or three times. Quickly remove from the pan and place on the plate. The crispy spicy potato shreds are ready! characteristic! Sour and spicy! And crispy! It’s a delicious dish to go with your meal! Just use less spicy food when drinking! First prepare potatoes, dried chilies, green onions, garlic, rice vinegar, and MSG seasoning; wash the potatoes and peel them; then slice the potatoes into shreds, pour them into water, and remove the starch ( Repeat cleaning two to three times until the cleaned potato shreds have no starch); at this time, add water to the pot and bring to a boil, then blanch the potato shreds in water for about 1 minute, weigh the potatoes through cold water, and let the water cool; take out the pot and boil oil again Put the prepared onions, garlic, and chili peppers into the pot and sauté until fragrant. Add the prepared shredded potatoes and sauté in oil for about 1 minute. Then add salt and MSG to prepare, add an appropriate amount of rice vinegar, stir-fry evenly, and serve.