Family Recipe 11 - Sweet and Sour Shredded Potatoes

Ingredients: Potatoes, chili peppers, vinegar, salt, soy sauce Instructions: 1. Peel and shred the potatoes. Rinse them in cold water twice to remove excess starch. Bring a pot of water to a rolling boil, then blanch the potato shreds for 10-20 seconds. 2. Mince the chili peppers. Prepare the sauce mixture by combining salt, vinegar, and soy sauce in a container for easy access. 3. Heat oil in a wok. Sauté the minced chili peppers until fragrant. Add the blanched potato shreds and stir-fry evenly. Add the pre-mixed sauce and continue to stir-fry. 4. Once evenly stir-fried, add another splash of vinegar just before removing from heat to enhance the sourness and aroma. You can skip this step if you prefer it less sour. Some recipes add Sichuan peppercorn oil at the end for a numbing aroma, or directly stir-fry Sichuan peppercorns before the chilies, depending on personal preference. For a crispier texture, rinse the blanched potatoes in ice water immediately. If you prefer a softer, mushier texture, you can skip the blanching step.