1. Cut potatoes and carrots into shreds, cut dried peppers into sections, and slice garlic cloves for later use. Place the shredded potatoes in water to remove excess starch.
2. Heat the pan with cold oil, and fry the carrots first, adding a little more oil. Carotene is soluble in the oil. Stir the carrots thoroughly.
3. Carrots are almost fried, add shredded potatoes, stir-fry until shreds are broken, add sugar, stir fry, add balsamic vinegar and light soy sauce, stir fry to collect juice, add salt, stir fry twice, and it will be out of the pot.
4. Finished product.
Tips:Today's light soy sauce is very salty and contains MSG. There is no need to add MSG. If you think the taste is thin, you can put a spoonful of oyster sauce.
