🍽️ How to Make Suanla Tudousi (Hot and Sour Shredded Potato) at Home

🧆 Ingredients

• 400g potato
• 1 red chili (sliced)
• 2 cloves garlic (minced)
• 2 tablespoons vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
• 1 tablespoon Sichuan peppercorn (optional)
• 2 green onions (chopped)

🍳 Steps

1. Prepare the Potato: Select firm, fresh potatoes. Peel and shred them into thin, even strips using a mandoline or sharp knife. The thinner and more uniform the strips, the better the texture. Immediately place the shredded potatoes in a large bowl of cold water and rinse several times until the water runs clear. This removes excess starch and prevents the potatoes from sticking during cooking. Optionally, soak for 10 minutes for extra crispness.

2. Blanch: Bring a pot of water to a boil. Add a pinch of salt, then add the shredded potatoes. Blanch for about 30 seconds—just until the strips turn slightly translucent but remain crisp. Do not overcook. Drain immediately and rinse under cold water to stop the cooking process. Shake off excess water thoroughly.

3. Prepare Aromatics: Slice the red chili, mince the garlic, and chop the green onions. Measure out the Sichuan peppercorns if using. Have all seasonings ready before stir-frying, as the process is quick.

4. Stir-Fry Aromatics: Heat the vegetable oil in a wok or large skillet over medium heat. Add the Sichuan peppercorns (if using) and stir-fry for 20–30 seconds until fragrant, being careful not to burn them. Remove and discard the peppercorns for a milder flavor, or leave them in for extra numbing heat. Add the minced garlic and sliced chili, stir-frying for another 10–15 seconds until aromatic.

5. Stir-Fry Potatoes: Increase the heat to high. Add the well-drained potato strips. Stir-fry briskly for about 2 minutes, tossing constantly to ensure even cooking. The potatoes should remain crisp and not become soft. If the potatoes start to stick, add a splash of water.

6. Season: Add the vinegar, soy sauce, sugar, and salt. Toss quickly and evenly to coat all the potato strips. The vinegar should be added at the end to preserve its bright, tangy flavor. Taste and adjust seasoning as needed.

7. Finish and Serve: Add the chopped green onions, give a final toss, and immediately transfer to a serving plate. Serve hot for the best texture.

Key Points:

• Always rinse and soak the shredded potatoes to remove starch for a crisp result.
• Do not over-blanch or over-stir-fry; potatoes should be tender yet crunchy.
• Add vinegar at the end to maintain its aroma.
• Adjust chili and vinegar to your preferred heat and sourness.
• Use a wok for best results, but a large skillet also works.

Judging Doneness:

• The potato strips should be translucent, flexible, and crisp—not raw or mushy.
• Taste a strip: it should have a slight bite and a refreshing crunch.

💡 Tips

• Shred potatoes evenly for best texture.
• Do not overcook; keep potatoes crisp.
• Adjust vinegar and chili for desired sourness and heat.
• Rinse potatoes thoroughly to prevent sticking.