To make hot and sour potato shreds, the vinegar needs to be added twice, once with the potato shreds, and again before taking it out of the pot. It can add a lot of flavor for the first time. Adding it before taking it out of the pot can not only increase the sourness, but also make the potato shreds more crispy.

Hot and sour potato shreds

Ingredients: potato shreds, green and red pepper shreds, vinegar, salt, oil. Steps:

1. Cut the potatoes into thin shreds. The thinner the shreds, the more delicious they will be. The most important thing is to cut them into even thicknesses so that the fried shredded potatoes will have a good texture. Soak the shredded potatoes in clean water to prevent them from oxidizing and turning black while washing off the excess starch on the surface of the potato shreds. This step is very critical. Only after the excess starch is washed away will the shredded potatoes become crispy.

2. Then there is another very critical step, which is blanching. I believe many people do not blanch the shredded potatoes at home. In fact, why do the shredded potatoes in our restaurants look so... The main reason why it tastes delicious is because they all blanch it. Blanching can shorten the frying time, and the fried potato shreds are very crispy. Boil an appropriate amount of water in a pot, add shredded potatoes and blanch for 20 seconds, then drain into cold water.

3. Then we heat up the wok and pour in an appropriate amount of oil. After the oil is hot, add garlic slices and chili peppers to stir-fry until they taste spicy, then add shredded potatoes while adding shredded potatoes. Pour in an appropriate amount of vinegar, stir-fry quickly and evenly, then start seasoning, add an appropriate amount of salt and a little chicken essence, stir-fry evenly, pour in an appropriate amount of vinegar again and stir-fry evenly before serving.