Seasonings
400 g (about 14 oz) potatoes, 15 g dried tree chili peppers, a small amount of cilantro.
Seasonings
5 g shredded scallions, 1 teaspoon salt, 1/2 teaspoon MSG, 2 teaspoons each of fragrant vinegar and Sichuan pepper oil, and vegetable oil as needed.
Steps
1. Wash and peel the potatoes, then cut them into thin shreds. Blanch briefly in boiling water, then transfer to cold water and soak for 10 minutes. Pick and wash the cilantro, then cut into small sections.
2. Heat vegetable oil in a wok over medium heat, add dried tree chili peppers and fry slowly over low heat until fragrant, then add the shredded potatoes and scallion strips, stir-frying to combine. Splash in aromatic vinegar, then increase to high heat and stir-fry until the potatoes just begin to stick to the wok. Season with salt, MSG (or chicken powder), Sichuan pepper oil, and cilantro segments, stir-frying until everything is well-flavored and serve.