Hello everyone, this is a simple meal diary! Hot and sour potato shreds can be said to be a classic home-cooked dish. No matter when it is served, it will be recognized by everyone! It is also a practice dish for kitchen novices, and almost every household can make it! Even when going to a restaurant, every restaurant has different flavors, it’s really a variety of flavors...

It seems like a simple home-cooked dish, but I want it to be beautiful and fresh. It's refreshing but requires a lot of effort. Whether it's the knife skills, the heat, or the ingredients used, this dish will vary greatly! In fact, it doesn’t matter whether it is authentic or not, as long as it tastes good, that’s the way to go...

If you want to make delicious shredded potatoes, you have to be particular about the ingredients. Generally speaking, you should use potatoes with yellow hearts, not white ones. Potato. Shredded potatoes fried with yellow potatoes have a better appearance and better taste, but white potatoes are inferior! Furthermore, when cutting the potatoes into shreds, the thickness should be uniform. Generally speaking, the thickness of the matchstick is just right. When frying at the end, it should be on high heat throughout the process and do not add water in the middle. Have you remembered? Here is the specific method...

Ingredients required: yellow potatoes, dried chilies, green peppers, balsamic vinegar, pork belly, salt, scallion oil, onions, ginger, garlic, white vinegar.

Method, 1: Peel the potatoes, cut them into shreds of even thickness, wash them several times with water, then add water and white vinegar to soak them for a while, and then drain them.

2: Heat a wok, add a little cooking oil, add shredded pork belly and stir-fry until fragrant, then add onion, ginger, garlic, dried chili and stir-fry until fragrant, then add shredded potatoes and stir-fry until soft.

3: Then pour in the green chili shreds and mix well, add salt to taste, pour balsamic vinegar along the edge of the pot, sprinkle with coriander segments, pour some scallion oil and mix well, and it is ready to serve!

Summary of technical essentials:

1: If you want the potato shreds to be delicious, knife skills are the key. No matter the thickness, it must be even and try not to be thick or thin.

2: Be sure to wash all the starch inside the shredded potatoes, and then soak them in water and white vinegar, so that they taste refreshing.

3: When frying, do not add water in the middle. This will cause the potato shreds to be sticky and unclear. Be sure to remember this.

4: Xiao Jian secretly tells you that drizzling a little pepper oil before serving will taste better. You can try it.

Final summary: Many people are confused about whether to blanch or not. Xiao Jian tells you that when frying shredded potatoes, you don’t need to blanch them, just fry them directly!

Furthermore, many people make mistakes and don’t know when to add vinegar. Remember to add it last, otherwise the shredded potatoes will not taste refreshing and the acidity will not be enough! As long as you master these two tips, it will definitely taste better than what the chef makes...