I love home-style cooking—a recipe for stir-fried shredded potatoes.

Group photo of ingredients

Soak shredded potatoes in water to remove excess starch.

Bring water to a boil, add shredded potatoes and blanch for 20 seconds, then remove and drain.

Heat oil in a wok, add 15 peppercorns, fry until they change color and release their aroma, then remove them.

Sauté scallions, ginger, garlic, and dried chili peppers in a pot until fragrant.

Pour in the drained potato shreds and stir-fry evenly.

Add 20g light soy sauce, 1g salt, 2g sugar, 10g aged vinegar, and 0.5g white pepper powder, and stir-fry evenly.

Add the shredded chili peppers and continue stir-frying until evenly mixed. Finally, add the remaining minced garlic and 10 grams of aged vinegar. You can also add a little sesame oil before serving.

Let's eat!