中文解说版
英文解说版(English)
土豆700克(Potatoes 700 g)
鲜辣椒 1根(A fresh pepper)
花椒粒1茶匙(1 tsp Chinese prickly ash)
葱白或京葱 1根( A White part of scallion)
盐和黑胡椒粉(Salt and black pepper)
香醋或红醋1汤匙(1 tbsp balsamic vinegar or red vinegar)
油 1.5汤匙(1.5 tbsp oil)
First prepare 4 large potatos about 700 grams. peel and wash clean then shred into strings or you can cut them with a knife, try to slice them as thin as possible and as evenly as possible
Soak the shredded potatos into a pot of cold water, make sure there is enough water to cover the potato shreds completely. turn the heat on high and let the water heat until you can see steam forming but remove them before the water starts fully boiling. the potato shreds should be translucent. immediately soak the potato shreds in some cold water after removing it from the hot water. this is the trick to getting that crunchy texture
Deseed 1 fresh pepper and slice the white part of 1 scallion and set aside
Heat a pan until it is hot and add in 1.5 tablespoon of oil and add in 1 tsp of chinese prickly ash and stir around on medium heat until it changes color and is fragrant. immediately remove the prickly ash so they don't burn and use the remaining oil and add in the sliced white scallion and the sliced pepper. stir until it turns soft add add in the potato shreds and cook on high heat. season with salt and black pepper and cook until the potato shreds are fully cooked through. 2-3 minutes should be enough, careful not to over cook the potatoes. Because we treated the potatos with the boiling water process, they won't be sticking together and will be nicely separated.
Before you set the potato shreds onto a plate add in 1tablespoon of basalmic vinegar or red vinegar. the vinegar will add great flavor and make the potatos cruchier