The main reason shredded potatoes stick to the pan is due to the secretion on the surface of the potatoes, which causes them to adhere.
How to stir-fry shredded potatoes without them sticking to the pan?
Two key points: First, the shredded potatoes must be soaked in water after cutting. Second, after adding them to the pan, add vinegar first, then salt and other seasonings. During the cooking process, add a little water—absolutely not too much, or they will lose their crispiness.
Step 1: First, peel the whole potatoes. (Remember, do not use potatoes with any green parts on them).
Step 2: Slice them into pieces about 2mm thick. Cut slowly with even pressure, slicing diagonally from top to bottom. Then, cut them into shreds.
Step 3: After cutting, place them in clean water for ten minutes. Add a little salt to help draw out the starch from the potatoes, so they won't stick to the pan when stir-fried.
Step 4: Remove the shredded potatoes from the water. Heat the pan, add oil, and wait until the oil is thoroughly hot before adding the shredded potatoes. Add salt and chicken powder. Depending on your taste, you can also add a suitable amount of white vinegar. Stir-fry continuously, and after about two minutes, remove from the heat. At this point, the shredded potatoes are about seventy to eighty percent cooked, characterized by being crisp and smooth. If you add some chopped scallions, they will be perfect in color, aroma, and taste.