POTATO IN CHINESE RECIPES

Steps:

• Peel and cut large potatoes into one bite size pieces or if you use small baby potatoes, cook them directly. Simmer for around 12 to 15 minutes until the potatoes are just cooked so you can easily insert a chopstick without breaking the potatoes. Optional: remove the skins of the small potatoes
• Heat around 1 and 1/2 tablespoon of cooking oil in pan, add potatoes to fry until crispy and golden.
• Transfer the potatoes to the edges of the pan and add another 1/2 tablespoon of cooking oil in center and fry garlic, ginger and scallion until aromatic. Add red onion and continue frying for 2-3 minutes until the red onion becomes soft too.
• Sprinkle chili oil, salt, cumin power and red pepper powder if you are using. At last, mix coriander stem and chopped green onions.
• For those who love hotter version, simple serve with dried chili powders. You can simple serve with a mixed chili powder.

Steps:

• Wash the potatoes and then cut into shreds of similar size.
• Prepare a clean bowl with clean water. Then soak the shredded potatoes in water for several minutes.
• Drain shredded potatoes and set aside. Heat up oil in pan, then put in chili red pepper, Sichuan pepper and fry until aromatic. Then place garlic in and slightly fry for 3-4 seconds.
• Add drained potatoes shreds, quick stir-fry until the potatoes shreds become soft. Add salt, soy sauce. At last mix black vinegar evenly.
• Transfer out and garnish some spring onion before serving