How to make it
Soak the potatoes with water for 10 minutes. Change the water. Add 2tsp of vinegar to soak for another 10 minutes. Drain well.
Fry the chili over medium high heat. Add potatoes and stir well. Add half of the vinegar, sugar and salt, stir quickly. Fry until potatoes are cooked.
Before serving, add in the rest of the vinegar. Mix well and garnish with coriander.
Adding vinegar into the water keeps the potatoes from browning and texture crunchy.
Adding Sichuan peppercorn gives the dish a spicy flavour. The dish can be eaten cold or hot.