Hot and sour shredded potatoes
Fine-cut potato shreds hit a hot wok with dried chilies and vinegar, emerging crisp, tangy, and quietly addictive. The knife-work showcase that launches a thousand takeout orders remains, at heart, a humble dish of pure textural joy.
Instructions
- 1
Prepare the main ingredients: potatoes, garlic, dried chili peppers.
- 2
Cut the potatoes into thin strips and rinse several times with water to remove the starch. Prepare the dried chili peppers and garlic by chopping them.
- 3
Add an appropriate amount of rapeseed oil to the pot, add garlic and dried chili, and fry until fragrant.
- 4
Add shredded potatoes and stir-fry, then add salt, white pepper, and a tiny bit of water.
- 5
Add a spoonful of vinegar before taking it off the heat, stir-fry a few times on high heat, then turn off the heat.
- 6
The hot and sour shredded potatoes are ready, tangy and appetizing, perfect with rice.
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Ingredients
Main Ingredients
- shredded potatoes1 piece
- Garlic2 clove
- white pepper powder1g
Seasonings
- Dried chili5 piece
- Salt1-2g
- Vinegar1 spoon