- 250g potatoes
- 50g fresh red chili
- sliced green onions
- sliced ginger
- 15ml rice vinegar
- 15g sugar
- sesame oil
- chicken powder
- Soak potatoes stripes in cold water to have a crisp taste.
- When stir-fry potatoes, add vinegar first to eliminate the residual toxin of potato.
Peel the potatoes, wash and cut into stripes. Rinse with cold water, then soak in cold water for 5 minutes. Drain and set aside. Wash and shred the red chili.
Heat oil in the pot. Add chopped green onion and minced ginger, fry until fragrant. Add potato stripe, rice vinegar, stir for half a minute. Season with white sugar, salt, and chicken powder.
Mix cornstarch with water. Pour into the pot and boil until thickens. Add red chili stripes and drizzle with sesame oil before serving.