🥔 I. Ingredient List (Serves 2, final dish ~450g)
| Category | Traditional Version | Key Function |
|---|---|---|
| Main | Potatoes 400g (peeled) | Provides crisp texture & carbohydrates |
| Prep Aid | Ice-salt water 500ml (ice water + salt 5g) | Removes starch, prevents oxidation |
| Aromatics | Dried chilies 5g (deseeded, sliced) | Adds smoky-spicy aroma |
| Garlic 15g (minced) | Core flavor base | |
| Sichuan peppercorns 2g (optional) | Enhances numbing spice | |
| Sauce Mix | White vinegar 15g + Black vinegar 10g | Layered acidity (white: sharp; black: mellow) |
| White sugar 5g | Balances sour-spicy notes | |
| Light soy sauce 8g | Umami & saltiness | |
| Salt 1.5g | Base seasoning | |
| Color & Texture | Bell pepper strips 30g (red/green) | Adds color & vitamin C |
| Scallions 10g (finely sliced) | Fresh aroma garnish | |
| Cooking Oil | Peanut oil 20ml | High smoke point for stir-frying |
📌 Golden Ratios:
- •Vinegar:Sugar ≈ 5:1 (harmonizes sourness without harshness)
- •Chilies:Garlic = 1:3 (ensures spice doesn’t overpower garlic)
- •Potato cut: 2mm uniform shreds (thicker = raw; thinner = mushy)
🔪 II. Step-by-Step Instructions
✅ Prep Stage (10 mins)
- 1.Potato Prep:
- •Cut potatoes into 2mm shreds → Soak in ice-salt water 5 mins → Rinse 3x until water clear (critical for crispness).
- •Drain thoroughly (squeeze with cloth for best results).
🔥 Cooking Stage (5 mins)
| Step | Key Instructions | Technical Principle |
|---|---|---|
| 1️⃣ Bloom Spices | Heat oil 20ml → Fry peppercorns 2g at 120°C (discard) → Add chilies + garlic, stir until fragrant (20 sec) | 🔥 Low heat extracts oils without burning |
| 2️⃣ High-Heat Stir-Fry | Increase to high heat → Add potatoes + bell peppers → Toss 30 sec until edges translucent | 💦 Rapid cooking locks in moisture |
| 3️⃣ Seasoning | Drizzle white vinegar 10g along wok edge → Add soy sauce + salt + sugar → Stir-fry 20 sec | ✨ Edge-vinegar intensifies aroma |
| 4️⃣ Finish | Off heat, add black vinegar 5g + scallions → Toss with residual heat | ⚡ Preserves mellow acidity |
🌿 III. Healthier Modifications
- 1.Low-Fat Version:
- •Reduce oil to 10ml (non-stick wok) → Total fat 12g, calories 220kcal
- •Air-fry potatoes: 180°C for 8 mins → Fat near 0g
- 2.Low-Carb Version:
- •Replace 50% potatoes with zucchini shreds → Carbs 18g
- 3.High-Protein Version:
- •Add 50g chicken breast shreds → Protein 15g, calories +65kcal
💎 IV. Key Techniques
- 1.Crispness Secret:
- •Ice-water rinse + 3x washing → Starch removal >95%
- •High-heat stir-fry ≤90 sec → Prevents cell wall breakdown
- 2.Sour-Spicy Balance:
- •Chilies fried to “brown-red, not black” → Smoky without bitterness
- •White:Black vinegar = 3:2 → Sharp upfront, mellow finish
