Pepper Salt Potato Shreds
Crispy and delicious pepper salt potato shreds, crispy outside and tender inside, simple to make, a popular home-style dish for all ages.
Ingredients
9 items- Potatoes 2 (about 400g)
- Green pepper 1
- Red pepper 1
- Garlic 3 cloves
- Dried red chilies 5-6
- Sichuan peppercorns 1 tsp
- Salt 1/2 tsp
- White pepper powder 1/4 tsp
- Cooking oil as needed
Nutrition
Steps （5 steps）
Peel potatoes and cut into thin shreds. Soak in water for 10 minutes to remove starch, then drain. Seed and shred green and red peppers. Mince garlic.
Heat the pan over medium heat, add 2 tbsp oil. Add Sichuan peppercorns and dried chili pieces, stir-fry over low heat for about 1 minute until fragrant, being careful not to burn.
Turn heat to high, add minced garlic and sauté for about 10 seconds. Then add green and red pepper shreds, stir-fry for about 30 seconds until just cooked and bright.
Add the drained potato shreds. Stir-fry quickly over high heat for about 2 minutes, until the shreds become soft and edges turn translucent.
Add salt and white pepper powder. Continue stir-frying over high heat for 30 seconds to evenly season. Turn off heat and serve immediately.
Tips
Soaking the potato shreds in water removes starch for a crisper texture. Fry the Sichuan peppercorns and dried chilies on low heat to avoid bitterness. Keep high heat throughout for a firm-tender bite.
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