Hot and sour shredded potato
Souped Up Recipes · ♥ 6.1K likes · 256.8K views · 6 min video
Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 400 g red skin potatoes
Peel red skin potatoes, slice thinly (first slicing one side flat), line the slices up and cut into shreds; a hand grater gives rough cuts and is not recommended.
- room temperature water
- 2 tbsp white vinegar
Soak the shreds in room temperature water with 2 tbsp white vinegar for 20 minutes.
- 2 cloves garlic
- 3 slices ginger
- 1 piece bell pepper
- 4 slices hot dry chillies
- 2 pieces spring onion
- ½ tbsp Sichuan peppercorns
Slice 2 cloves garlic; shred 3 slices ginger and a small piece of bell pepper; cut two of 4 dried chillies open; separate the green and white of 2 spring onions; measure about half a tablespoon Sichuan peppercorns.
Preparing the aromatics
Drain the potato and leave in the sieve to lose excess water, or the dish will be too saucy.
- 2½ tbsp sunflower seed oil
Put about 2.5 tbsp oil in the wok with the Sichuan peppercorns while still cold, heat and stir-fry about a minute without letting them blacken; tilt the wok and fish them out (optional).
Add all the aromatics except the spring onion greens and stir quickly.
Add the potato shreds and toss quickly to coat in oil so they do not stick; stir another minute and a half.
- 1 tsp salt
- 1 tsp sugar
- 1½ tbsp Chinese black vinegar
Season with a little under a teaspoon of salt and about a teaspoon of sugar, then add 1.5 tbsp Chinese black vinegar and the spring onion greens.