Shredded Potatoes with Spicy Pepper and Oyster Sauce
Potato 300g | Green pepper Two |
Oyster sauce a small spoonful | Salt Appropriate amount |
Chicken Essence Appropriate amount | Grandma Township small mustard oil Appropriate amount |
Step 1
2 potatoes, about 300g, peel off the skin, wash and shred and set aside.Step 2
Wash the cut potato shreds several times with water to remove the starch and soak them in water. This will prevent the potato shreds from sticking together when frying and prevent the potatoes from oxidizing and turning black.Step 3
2 cloves of garlic, peel off the skin, flatten and set aside.Step 4
Wash the peppers and cut into slices diagonally and set aside. The spiciness of this kind of chili is between that of millet and large chili, and it tastes best when fried.Step 5
Preheat the wok, pour in the rapeseed oil from Grandma Township, heat until 70% to 80% hot, add pepper and garlic to stimulate the aroma.Step 6
Add shredded potatoes.Step 7
Stir-fry evenly until the potato shreds are translucent. Add 1 tablespoon of oyster sauce and stir-fry evenly to add flavor.Step 8
Stir-fry the shredded potatoes until they are tender, add appropriate amount of salt and chicken essence, stir-fry evenly until the flavors are incorporated and remove from the pan.Step 9
Remove from pan and plate. Really delicious. Recipe for cooking shredded potatoes with pepper, oyster sauce