1. Potatoes, peeled.
2. Slice, then shred;
3. After panning, place in cold water with white vinegar.
4. The pan is hot and less oily, and the bottom meat is not fried until the color changes and the dry aroma is shoveled out.
5. On high heat, pour the drained potato shreds and stir fry;
6. Wait for the potato shreds, and stir-fry the minced meat with salt, dried sea pepper noodles, pepper noodles and cumin powder;
7. Pour the cooking wine and chicken bouillon and stir-fry until the potato shreds are soft and out of the pan, sprinkle with green onions.
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