A lighter version of spicy and sour potato shreds with less oil

Overview

I have slowly transformed from a person who is very generous with oil when cooking to a person who uses a small amount of oil. The process is really not easy haha. This way the shredded potatoes are less crispy, but not greasy at all. If you like something lighter, you can try it. If you like it crispier, add more oil and fry until cooked

Tags

• hot dishes
• home cooking
• dried chili pepper
• garlic
• potatoes
• vinegar
• green pepper
• salt
• vegetable oil

Ingredients

Steps

1. 1 Cut the lantern-shaped green pepper into thin strips, chop about three cloves of garlic into coarse mince, and set aside about five dried chili peppers

   

2. 2 Cut potatoes into thin slices or grate with a grater.

   

3. 3 Add a small amount of oil, add minced garlic and dried chili pepper and sauté until fragrant.

   

4. 4 Add the shredded potatoes and stir-fry until the oil is evenly distributed on the shredded potatoes.

   

5. 5 Add a small amount of water and stir-fry every half minute for about two to three minutes.

   

6. 6 Add the green pepper strips and stir-fry until the green pepper becomes soft. Finally, add salt and a few drops of vinegar, stir-fry evenly and remove from the pan.

   

7. 7 Add a few drops of vinegar before serving. Plate and eat