Vinegar yam

Overview

Hot and sour, crispy and tender, super crispy😍

A piece of crispy yam.
Peel and wash the yam.
Cut into three sections.
Cut into wide slices first, then split in half.
Boil an appropriate amount of water in the pot, blanch the yam and take it out. Don't blanch it for a long time, just scald it. The purpose is to remove part of the yam mucus and make it crispier and tenderer after frying.
The blanched yam slices are much refreshing and look less slimy😊
Ginger, garlic, millet and pepper are ready. It's better to have green pepper with it, which adds color and flavor.
Heat an appropriate amount of oil in a pot, stir-fry ginger, garlic, millet pepper, and a few Sichuan peppercorns until fragrant.
Add the yam slices and stir-fry twice.
Pour in a ladle of boiling water.
Season with appropriate amount of salt, chicken essence, (light soy sauce is also acceptable, the color may not be so white) and white rice vinegar.
Stir well, turn off heat and serve.
Finished product.
Finished product.