Ingredients:

2 potatoes

Seasoning:

Adequate amount of salt

1 tablespoon soy sauce

3 spoons of vinegar

Adequate amount of chicken essence

A little green onion

A little pepper

8 dried chili peppers

A little sesame oil

How to make spicy and sour potato shreds

1. Wash the potatoes, cut a knife at the bottom first, trim them flat, place them flat on the cutting board, and cut them first Cut into slices and cut into shreds. Prepare a basin of water, drop in a little vinegar, soak the shredded potatoes for a while, then rinse with water and drain

2. Heat the oil in the pot, add Sichuan peppercorns, and wait until you smell the aroma of Sichuan peppercorns. (Do not fry the Sichuan peppercorns into paste), turn off the heat, pick out the Sichuan peppercorns and discard them

3. Turn on the fire again, and when the oil temperature is 70% hot, add the dry red peppers and put them in after you smell the spiciness. Saute the chopped green onions until fragrant, then add the shredded potatoes and stir-fry for 2 minutes. Then add vinegar, soy sauce, sugar and salt in turn and stir-fry over high heat for 1 minute, then add green pepper shreds and continue to stir-fry for about 1 minute

4. Wash the potatoes, cut the bottom first, and trim them flat. Place flat on the cutting board, cut into slices first, then shred. Prepare a basin of water, add a little vinegar, soak the shredded potatoes for a while, then rinse with water and drain

5. Shredded hot peppers, a little Sichuan peppercorns, 8 dried red peppers, and a little chopped green onion

6. Heat the oil in the pot, add the Sichuan peppercorns, and when you smell the fragrance of the Sichuan peppercorns (do not fry the Sichuan peppercorns), turn off the heat, pick out the Sichuan peppercorns and discard them

7. Again Turn on the heat, and when the oil temperature is 70% hot, add dry red chili peppers. When you smell the spiciness, add chopped green onions and saute until fragrant, then add shredded potatoes and stir-fry for 2 minutes. Then add vinegar, soy sauce, sugar and salt in turn and stir-fry over high heat for 1 minute, then add shredded green peppers and continue to stir-fry for about 1 minute

Cooking Tips

1. Cut the bottom of the potato with a knife Trim it flat and cut it flat on the cutting board so the potatoes won't move around, haha.

2. After cutting the potatoes into shreds, soak them in vinegar and water. In addition to avoiding oxidation and blackening in the air, it can also ensure a crisp taste and will not soften for a long time after frying. Of course, if you like soft potato shreds, don’t use this method.

3. During the frying process, this dish always needs to be stir-fried quickly to make it delicious.