Hot and sour potato shreds

Overview

Ever since I ate spicy and sour potato shreds at Sichuan Cuisine, I have been thinking about it and have always wanted to make it at home, but never made the move. I searched many recipes for spicy and sour potato shreds in Food, and finally chose Lao Yang’s recipe! It happened that my father was not at home for dinner yesterday, so I was the one to take charge. After work, I went to buy potatoes, chili peppers, white vinegar and Sichuan peppercorns. I didn’t expect our peppercorns to be so difficult to buy. Ordinary dry ingredients stores don’t sell them, so we have to go to spice shops to buy them. The salesperson in the spice shop asked me how much do you want. I was a little embarrassed and asked, can I sell it for one dollar? He said yes. Then he used that small scale to weigh a dollar worth of peppercorns and sell them to me. Haha~ When I got home, I told my mother that I would cook tonight and make spicy and sour potato shreds. Mom asked me what it was? I just said it was delicious.

Tags

• hot dishes
• garlic
• onions
• potatoes
• white sugar
• white vinegar
• zanthoxylum bungeanum
• red pepper
• salt
• white pepper

Ingredients

Steps

1. 1 You can also use a grater to shred potatoes, but unfortunately the grater at home broke. My knife skills are average, but the cuts were ugly. Ha~ After cutting, soak it in clean water. The water will become a bit white when soaked for the first time, so I changed the water again. The picture is after changing the water, the water is clearer. Soaking is to remove the starch from the potatoes and make the potato shreds crisper.

   

2. 2 After soaking for about 10 minutes, drain the shredded potatoes and set aside.

   

3. 3 Prepared Sichuan peppercorns and chili peppers

   

4. 4 White vinegar

   

5. 5 Pour the peppercorns into water, add cold oil to the pot, stir-fry over low heat until the peppercorns are slightly charred, and remove.

   

6. 6 Continue on low heat, add chili and garlic and wait until the oil turns reddish

   

7. 7 After the oil turns reddish, turn up the heat to maximum, add the drained shredded potatoes, half a tablespoon of white vinegar, an appropriate amount of pepper, and white sugar. Then stir-fry for a few times to coat the potato shreds evenly with oil. Add salt and the remaining half tablespoon of white vinegar to the shredded potatoes, and continue to stir-fry a few times.

   

8. 8 Turn off the heat, add chopped green onions, and serve on a plate