Health benefits
Zanthoxylum bungeanum: Maintain healthy skin and mucous membranes
Ingredients
Shredded potatoes ( 300g ) | Panthoxylum bungeanum ( 10 Remaining grains ) |
Garlic slices ( 2 cloves ) | Chili noodles ( 2 spoons ) |
Salt (appropriate amount) | White vinegar (appropriate amount) |
MSG(a little) |
Hot and sour How to make shredded potatoes
1.Put oil in the wok Heat up and add peppercorns and fry until fragrant.
2. Add garlic slices and saute until fragrant.
3.Add two small spoons of chili noodles and stir-fry the red oil.Turn down the fire and be careful not to burn it.
4. Add the shredded potatoes, increase the heat and stir-fry.(It is most standard to cut potatoes into shredded potatoes as thick as matchsticks, soak in water for a while, rinse and drain)
5. Stir-fry the shredded potatoes until they are tender, add white vinegar and stir-fry quickly evenly.
6.Put appropriate amount of salt.
7.Put in a little MSG.
8. Stir-fry until it is eight to nine times mature and crispy.
9.Finished product.Sour, spicy and crispy.
Tips
1.Potato shreds must be cut into even thicknesses to ensure consistent ripeness.2.Turn down the heat when adding the chili noodles and be careful not to burn them.
3.Add more oil to prevent sticking to the pan.
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