Hello everyone, this is Gao.
To make hot and sour shredded potatoes,
first, let's choose the potatoes.
Russet potatoes and gold potatoes are similar.
Russet potatoes for making fries, chips or baked potatoes.
We can also use gold potatoes to make fries.
But it is best to make Chinese dish, spicy chicken with potatoes,
or beef and potato stew.
Red and white potatoes are similar.
Less starch content, and taste crispier.
Good for making stir-fry potatoes or Chinese potato salad.
Today, the red potatoes are big.
I can make very long potato strips.
So I am using these red ones.
Peel them first.
Then cut them.
Soak them in the water to prevent oxidation.
Add 2 tablespoons of vinegar.
Normally it is the pectin which gives the crispy taste
in vegetables and fruits.
Vinegar can maintain this crispy taste.
At the same time
the excess starch has been washed off
Bell peppers are for bringing vibrant colors.
You can remove the white membrane as well.
Then slice them.
Slice the green onion.
Drain the potatoes.
Now you can see，
the potatoes become stiff after soaked in vinegar water.
Low heat. Add oil.
When the oil is lukewarm,
add Sichuan peppercorns, and dried chilli.
Open the chilli, we need to fry the seeds as well.
When you see the chilli turn color,
remove them,
with a strainer.
Turn up the heat.
Add the green onions when oil is hot.
Add shredded potatoes.
When half the potatoes
become transparent from white color,
add bell pepper.
When it's almost cooked add rice vinegar.
I am pouring in with the bottle.
It is safe for you to use a spoon.
Add a little bit sugar,
to balance the sour taste from the vinegar.
Briefly stir around.
Now you see the potatoes are fully cooked.
Turn off the heat.
Season with salt.
Remove the pan.
Transfer to a plate.
Fix it with chopsticks.
You can't see the Sichuan peppercorns or chilli.
You can clearly taste them.
After frying the chili seeds,
the simple hotness from the chili transferred into
a kind of mild hotness with fragrant.
There is no excess sauce left on the plate,
since the flavor is coated on each single potato strip.
Although the potatoes are cut into very thin strips,
they taste very crispy after soaking in vinegar water.
When my kid ate this dish for the first time,
he couldn't believe he was eating potatoes.
Actually it is the magic of ingredients themselves.
This is Gao.
Thanks for watching and see you next time ;)