Main Ingredients:
Potatoes: 2.
Additional Ingredients:
Cooking oil: as needed; Salt: as needed; Ground Sichuan peppercorn: as needed.
Taste: Salty and savory; Cooking Method: Stir-fry; Time: Ten minutes; Difficulty: Easy.
Detailed Steps for Cooking Dry-Fried Shredded Potatoes
Wash and peel the potatoes. Slice thinly in one direction, then turn the sliced side down and slice the other side to prevent slipping due to the round shape of the potato.
Stack the sliced pieces into a slope and then cut into thin shreds.
Use a non-stick pan, add a small amount of oil, heat it up. Too much oil can cause splattering and burns.
Place the shredded potatoes in the pan, flatten with a spatula, and cook over medium heat until the potatoes form a cake shape. Sprinkle with salt, then flip.
Evenly sprinkle with salt and ground Sichuan peppercorn. After about three minutes, flip again, sprinkle with more peppercorn. Flip the potatoes every minute until both sides turn golden brown and fragrant, then transfer to a plate.
