Hot and Sour Potato Shreds
Crisp potato shreds stir-fried with dried chili, Sichuan peppercorn powder, and white vinegar for a hot and sour flavor.
Story
Hand-cutting the potatoes into thin strips yields a distinct texture, while rinsing away the starch keeps the shreds separate and crunchy during the quick stir-fry.
Ingredients
Potato
2
Salt
to taste
Dried chili
2
Sichuan peppercorn powder
to taste
Oil
to taste
White vinegar
3 small spoons
Instructions
1
Step 1
Peel the potatoes; I peeled too many and only used two
2
Step 2
Cut into thin slices; I feel that the texture and taste of potato shreds made with a tool are different from those cut by hand
3
Step 3
Cut into thin strips; time to test knife skills, haha
4
Step 4
Soak in water for a while
5
Step 5
Stir to separate, wash off the starch, then drain the water and set aside
6
Step 6
Put oil and chopped green onions in the pot
7
Step 7
Add the potato strips and quickly slide them apart to prevent sticking to the pot
8
Step 8
Immediately add white vinegar
9
Step 9
Add dried chili peppers; actually, if you want the full spicy flavor to come out of this chili, it should be put into the pot at the very beginning together with the chopped green onions, but this chili is too spicy so I chose to add it later for less spiciness
10
Step 10
Add Sichuan peppercorn powder and stir-fry evenly
11
Step 11
Add salt, stir-fry, and toss the wok
12
Step 12
Serve on a plate
13
Step 13
Take a photo for presentation
