Sour and spicy shredded potatoes is a very popular Chinese dish. The key is to make it crispy and refreshing. This is closely related to the choice of potato, handling of the potato shreds and the control of cooking time and heat. Potatoes with a low starch content and high moisture are good choices for this dish, such as red potatoes and white potatoes. Potatoes should be cut into shreds in similar sizes. The reason is different shred sizes require different cooking time. Having the potato shreds to be cooked at the same time, the cutting step is important. After shredding the potatoes, soak them in water to stop potato shreds turning brown, also add some vinegar (first time)to the water—to enhance the crispy texture. Rinse off the extra potato starch in 5 mins and drain the water. Saute peppercorn and dried chili pepper over low-medium heat until fragrant, scoop the peppercorn and chili pepper out, and leave the peppercorn-flavored oil in pan. Turn to high heat to bring the oil temperature up, add potato shreds, vinegar (second time)and sugar, stir fry the potato shreds quickly until it’s 50% done, then add green pepper shreds and red pepper shreds , continue stir fry until the potato shreds are translucent. Add vinegar (third time) and salt, dish out. A crispy, refreshing sour and spicy shredded potatoes is ready to serve!
Ingredients:
Potato 300g
Green pepper 25g
Red pepper 25g
Dried chili pepper 3g
Peppercorn 5g
White vinegar 1 tablespoon
Salt 1/2 teaspoon
Sugar 1/2 teaspoon
Oil 2 tablespoon
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