Stir-fried shredded potatoes

Overview

I'm a girl who doesn't like spicy food. I like to make all dishes spicy and numb. As long as you don't eat chili at any meal, you won't feel full. However, my husband, who is from Northeastern China, doesn’t like spicy food, so I have to adapt to popular sentiments from time to time. I originally planned to make spicy shredded potatoes, but I had to modify it into a stir-fried version. Without the pepper, my husband still thinks it’s quite delicious

Tags

• hot dishes
• chicken powder
• dried sichuan peppercorns
• dried chili pepper
• potatoes
• rapeseed oil
• garlic
• salt

Ingredients

Steps

1. 1 Peel the crispy potatoes and grate them into shreds with a grater. (Although some people say that the cut ones taste better than the grated ones, but I don’t eat them much.)

   

2. 2 Wash the potato shreds several times with water to remove excess starch, take them out and drain off the excess water

   

3. 3 Shred the dried chilies, appropriate amount of dried Sichuan peppercorns

   

4. 4 Garlic cut into slices

   

5. 5 Pour rapeseed oil into the pot and heat it up (the temperature of the oil must be higher when frying this vegetable, so it is called soy sauce, otherwise the flavor will not come out, and it will be more delicious when fried in rapeseed oil)

   

6. 6 Add the dried chilies and dried Sichuan peppercorns, and add the garlic slices to the pot

   

7. 7 Then add shredded potatoes and stir-fry, add a little white vinegar

   

8. 8 Fry until the potatoes are shredded and season with salt and MSG