Vinegar, sour, spicy and crispy shredded potatoes

Cooking Instructions

1. Peel the potatoes and cut them into thin strips, rinse them several times with water to wash off the excess starch.

   

2. Drain and set aside.

   

3. 2 mildly spicy dried chili peppers (not short roots, long roots), cut into small pieces.

   

4. In the middle of the pot, stir-fry the onions and garlic, stir-fry until fragrant, and then fry the dried chili peppers into the pot to bring out the fragrance.

   

5. After the ingredients are stir-fried, put the shredded potatoes into the pot and quickly stir-fry the excess water in the potatoes over high heat.

   

6. Add 2 teaspoons of balsamic vinegar and stir-fry quickly to taste.

   

7. Add 1 teaspoon of soy sauce and stir-fry quickly to evenly color and taste. From the bottom of the pot, stir-fry for about 5 minutes, adjust the salinity and MSG, stir-fry evenly, and then you can get out of the pot.

   

8. Remove from pan and serve. Stir-fry quickly over medium and high heat throughout the whole process, quickly stir-fry the excess water in the potatoes in the pot, add vinegar, and stir-fry quickly. These two parts are the key to determining whether the potatoes are crispy or not. Finally, the soy sauce is colored.

   

9. Although it is a vegetarian dish, it also goes well with food. I don't even want to change the meat. Crisp, crispy.