Spicy and Sour Shredded Potatoes

First, cut a large potato into slices, then lay the cut side flat. This way, the potato is stable, and it's easier to cut even slices.

First, slice it.

Then cut into thin strips; if you are patient, you can cut them nicely.

Rinse three times until the water becomes clear, (wash off the starch so the stir-fried shredded potatoes do not stick or turn mushy).

Controlling moisture is very important.

Prepare chopped green onions and small chili peppers.

Heat two tablespoons of oil, sauté the chili and chopped green onions until fragrant. Use more oil, so the stir-fry doesn't turn dry.

Stir-fry, then add shredded potatoes, half a spoon of salt, one spoon of sugar, a small spoon of dark soy sauce, and one spoon of aged vinegar. I think using aged vinegar and dark vinegar to stir-fry this dish tastes better, while rice vinegar is tasty for cold dishes.

Stir-fry evenly, add some chicken bouillon, sesame oil, and remove from the pan. No need to cook for too long, just until it's nearly cooked.

The spiciness of the small chili depends on personal taste, with a bit more sugar. These shredded potatoes are salty, savory, sweet, and spicy, with a rich color.