Ingredients
500 g (about 1 lb) potatoes, 50 g fresh cilantro cut into sections, 15 g dried red chili peppers.
Seasonings
5 g minced garlic, 1/2 tablespoon salt, 1 teaspoon MSG, 1/2 teaspoon each sugar, Sichuan pepper oil, and sesame oil, plus vegetable oil as needed.
Steps
1. Peel and wash the potatoes, then slice them thinly. Deep-fry in oil heated to about 70% hot (350°F/175°C) until golden brown, then remove and drain the oil.
2. Wash dried red chili peppers, remove stems and seeds, then cut into thin strips.
3. Leave a small amount of oil in the wok and heat it over medium heat. First, add the dried red chili pepper strips and minced garlic, stir-frying until fragrant. Then add the potato slices, along with salt, sugar, and MSG. Reduce the heat to low and stir-fry for about 2 minutes. Finally, sprinkle in the cilantro segments, drizzle with Sichuan pepper oil and sesame oil, then remove from the wok and plate.