Hot and sour shredded potatoes
Crisp julienned potatoes get a fiery wok toss with numbing Sichuan peppercorns, dried chilies, and garlic, then a splash of white vinegar for the signature tangy-savory bite. A classic Sichuan stir-fry that stays refreshingly crunchy from start to finish.
Instructions
- 1
Only potatoes, peel and shred them for later use.
- 2
Soak the shredded potatoes in water and rinse several times, then drain and set aside. Slice the garlic cloves and set aside.
- 3
Set aside the dried chili peppers, and chop the green onions for later use.
- 4
Heat a cold pan with oil, add the shredded potatoes, Sichuan peppercorns, garlic slices, and dried chili over high heat and stir-fry.
- 5
Add white vinegar, salt, pepper, and MSG in order, plate it, and add chopped green onions.
- 6
After editing the picture, it looks like the effect of stir-frying, the yellow-fleshed potatoes turn a golden yellow when stir-fried.
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Ingredients
Main Ingredients
- potato一个
Seasonings
- Dried chili二只
- Sichuan pepperto taste
- Saltto taste
- white vinegarto taste
- Black pepperto taste
- MSGto taste
- Edible oila pinch
Auxiliary Ingredients
- scallionto taste
- Garlic clove2—3个