How to cook Stir-fried hot and sour potato shreds?

Stir-fried hot and sour potato shreds

Every time I go to a new restaurant to eat, I will order a shredded potato to verify the chef’s craftsmanship. It’s like a restaurant where potato shreds are delicious, and other dishes are not bad.

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Course: Main Course

Cuisine: Chinese

Keyword: Stir-fried hot and sour potato shreds

Prep Time: 10

Cook Time: 10

Servings:

Calories: 47kcal

Author: Jerry Ye

Ingredients

80 g potato
10 g Millet chili
5 g garlic
5 g shallot
5 ml vinegar
15 ml thin soy sauce
10 g white suager
15 ml Oyster sauce

Instructions

Shred potatoes, soak in water and set aside (remove some of the starch in the potatoes to make them more crispy and not sticky)
Saute the peppercorns, skim the peppercorns, save the boiled pepper oil for later use
One of the secrets of this dish in my home is to add more green shallot, which has a strong fragrance
Then add garlic and chilies. This time I put fresh millet spicy, and if you can eat spicy, put dried chilies, and fry it to get a fragrance~
Add potato shreds and stir fry until it tastes evenly
The second secret of my dish is to put rice vinegar first, so that the potato shreds will be more crispy. Be sure to put rice vinegar, other vinegars are not tasty.
Put light soy sauce, we northerners like to put soy sauce in stir-fry, put a little less, just add color
Put the oyster sauce and stir fry evenly, so don’t add any more salt
Put some sugar at the end to improve the flavor
Finally put some green shallot, stir fry for a while, and serve
A super hot and sour potato shreds is ready to be fried