Potatoes are a favorite vegetable for many people from small to large. They usually eat and drink a plate of hot and sour potato silk. The price is not expensive. The taste is hot and sour, not to mention how beautiful it is. But many people will stick to the pot when frying shredded potatoes, and they will feel that there is no restaurant flavor. My old uncle is a chef. After consulting him, the old man knew that he had made a mistake before. In fact, when frying shredded potatoes, you don’t need to blanch water. As long as this step solves the two important problems. Today and tomorrow, I’ll teach you the correct method of hot and sour potato shreds. The chef tells you: stir fry shredded potatoes without blanching. As long as this step is smooth and non stick, the pot is delicious.


250g potatoes
Appropriate amount of onion, ginger and garlic
Appropriate amount of red pepper
Proper amount of green pepper
Proper amount of pepper
10 g oil
10g salt
5g sugar
15g vinegar
5g chicken essence


Step 1
Prepare ingredients

Step 2
Wash shredded potatoes, peel and cut into thin shredded potatoes. Put an appropriate amount of water into the basin, put some salt and vinegar into the basin, soak the potato silk in the basin for a few minutes, remove it, wash it twice with water, and drain the water for standby. This step is a very important step mentioned in the title.

Step 3
Heat the oil in a wok until it is 60% hot. Add onion, ginger, garlic, pepper and red and green pepper rings to saute until fragrant.

Step 4
Add shredded potatoes and stir fry. Be sure to fire.

Step 5
Stir well and season with salt, sugar and chicken essence.

Step 6
Stir fry until the shredded potatoes are broken. Stir fry with vinegar and then come out of the pot.