【Hot and Sour Potato Shreds】---An unbeatable classic home-cooked dish

Overview

Hot and sour potato shreds, an unbeatable classic home-cooked dish, is always loved by the family no matter when it is served. I believe it is not just our family that likes it. It seems that there is no difficulty in making a plate of home-style stir-fried spicy and sour potato shreds, but making it refreshing and beautiful requires a little skill. 1: For potatoes, choose crispy potatoes with yellow hearts instead of pink potatoes. Choose yellow hearts because the color is better, and white potatoes will be inferior. 2: When cutting potatoes into shreds, try to cut them into even thicknesses. Three: Fry quickly over high heat without adding water. In addition, if you have pickled peppers at home, you can add some pickled peppers (cut into thick strips) and pickled pepper water. The taste of the finished dish will surprise you!

Tags

• hot dishes
• vegetarian dishes
• home cooking
• common dishes
• old man
• sichuan cuisine
• summer recipes
• lunch
• famous dishes
• chicken essence
• chives
• dried red pepper
• garlic
• pickled pepper water
• potatoes
• red pepper
• vinegar
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 Have ingredients and ingredients ready.

   

2. 2 Remove the seeds from the red pepper and cut into strips with a diagonal knife. Cut the chives, ginger and garlic into shreds. Cut the dry red pepper into strips with a diagonal knife and remove the seeds.

   

3. 3 First find a stable place to place the potatoes, then cut them into slices of about one millimeter with a vertical knife, one piece next to another, don't mess up.

   

4. 4 Flatten the potato slices evenly from right to left.

   

5. 5 Then cut into thin strips from the beginning. (It will be stable when cutting when it is flat. If it is thick, it will affect the knife skills)

   

6. 6 Cut them all in order.

   

7. 7 Soak the cut potatoes in water to remove the starch, drain and set aside. (I have soaked this. When I started soaking, I had starch so the water would be turbid)

   

8. 8 Add an appropriate amount of oil to the wok (not too little, you can use a little more than usual for stir-frying), add Sichuan peppercorns and fry over medium heat until fragrant, then remove. (You can soak the peppercorns in water and then use kitchen paper to absorb the water. This way they won’t burn easily and will be very fragrant)

   

9. 9 Add ginger, garlic, and dried red pepper and stir-fry until fragrant, then turn to high heat.

   

10. 10 Add shredded potatoes.

    

11. 11 Stir fry quickly for a while and add the pickled pepper water.

    

12. 12 Add vinegar and continue to stir-fry evenly.

    

13. 13 Add salt and stir-fry evenly.

    

14. 14 Finally, add red pepper seeds and shredded chives and stir-fry evenly, turn off the heat, add a little chicken essence and stir-fry evenly before serving.