Hot and sour shredded potatoes
Shredded potatoes are soaked to remove starch, then flash-fried with dried chilies and sharpened with vinegar, keeping every strand crisp and translucent in the beloved hot-and-sour homestyle stir-fry.
Instructions
- 1
After cutting the potato into thin strips, rinse them three times and soak for 10 minutes to thoroughly remove the starch so that they won't be sticky after cooking.
- 2
Control the moisture; the drier, the better.
- 3
Cut the dried chili peppers into sections.
- 4
Sauté the chili until fragrant.
- 5
Pour in the shredded potatoes.
- 6
Stir-fry evenly, and once the color becomes translucent, it is just cooked through, then add salt.
- 7
Add vinegar.
- 8
Add some dark soy sauce for color, then season with chicken bouillon and sesame oil before serving.
- 9
Plate the dish.
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Ingredients
Main Ingredients
- potato1 piece
Seasonings
- Dried chili2 piece
- Vinegarto taste