When Stir-frying Tofu Skin (Potato Shreds), Don't Directly Add to the Pot, First Do This Step, It Will Be Crispy and Crunchy
Green Pepper and Potato Shreds
Ingredients: Potato 1, dried chili peppers, garlic cloves, several grains of Sichuan peppercorns, green and red bell peppers each half, light soy sauce, white vinegar, cooking oil, salt
Steps:
1. Cut the green and red bell peppers into shreds; slice the garlic cloves; cut the dried chili peppers into segments; peel and slice the potato into shreds, add 3 spoonfuls of white vinegar to the water and soak for 20 minutes.
2. Add oil to the pot when 30% hot, then add dried chili peppers, Sichuan peppercorns and garlic cloves, slowly sauté over low heat.
3. Add the green and red bell peppers and sauté until fragrant, then drain the potato shreds that have been soaked and put them into the pot and quickly stir-fry.
4. Add some light soy sauce and salt and stir-fry until cooked, you can take it off the heat and serve it.
Tips:
1. Soak with vinegar water before stir-frying to make them crisp.
2. Add salt at the end of cooking.
