Hot and sour potato shreds

Overview

The spicy and sour potato shreds I made this time were sour, crispy and refreshing. Actually, I don’t like eating shredded potatoes very much, but I made it this time and found it quite delicious and crunchy. I will teach you how to do it next. Nothing complicated at all.

Tags

• hot dishes
• home cooking
• chili shreds
• garlic cloves
• millet spicy
• potatoes
• shredded ginger
• vinegar
• white sugar
• zanthoxylum bungeanum
• carrot
• minced green onion
• salt

Ingredients

Steps

1. 1 Peel and wash the potatoes. Peel and wash only a small piece of carrot. (This time I bought potatoes and carrots grown by farmers)

   

2. 2 Cut the potatoes into thin slices, the thinner the better, and shred them into thinner slices later. (Everything is just to make it crispier and more delicious)

   

3. 3 Shred the picture, prepare a bowl of water, and put the shredded potatoes in it.

   

4. 4 The picture shows a picture of shredded potatoes and carrots soaked in water (this prevents the potato shreds from oxidizing and discoloring, removes starch, and prevents them from sticking to the pan during frying)

   

5. 5 Prepare chopped green onions, shredded ginger, shredded chili peppers, 3 to 4 chopped millet peppers, 1 to 2 garlic cloves, and a few Sichuan peppercorns. (By the way, remember to prepare vinegar, salt, and sugar as well)

   

6. 6 Wash the shredded potatoes soaked in water several times and set aside. Okay, all the ingredients are ready.

   

7. 7 Light the fire (low heat), pour oil (camellia oil, salad oil), add the peppercorns and fry them. Remember to turn off the heat, and then take out the peppercorns. (Remember to boil all the water in the pot before pouring the oil, otherwise the oil will splash around and cause burns. Also, fry over low heat and then turn off the heat, otherwise the green onions and chili shreds will easily burn after waiting.)

   

8. 8 Now pour all the remaining ingredients in the pan into the pot, turn on the fire (low heat), and stir-fry.

   

9. 9 Pour in the shredded potatoes, stir-fry over high heat, then add an appropriate amount of salt, a little vinegar, and finally add a little sugar, stir-fry a few times quickly, and taste. (If it’s not salty, just add some salt,)

   

10. 10 The picture shows the photo before it is almost out of the pot. In short, it depends on the personal control of the amount of salt and vinegar. You only need to sprinkle a little bit of sugar. (Be sure to taste it before serving it to see if it is sour and crispy. It is not advisable to fry in the pot for too long, otherwise it will not be crispy)

    

11. 11 My spicy and sour potato shreds are ready. (I think I can add some vinegar to make it sour) Hehe! Take a look as soon as you have time!