Green Pepper and Potato Shreds
by Canteen
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Shred potatoes (it’s more convenient to shred on a grater), rinse off the excess starch and soak in clean water for later use. , Wash the green peppers, wash the green onion, ginger and dried chilies for later use
2. Drain the potato shreds and set aside. Remove the stems and seeds of the green pepper, remove the tendons, unfold and trim into a square, and cut into shreds for later use. Mince the green onion and ginger, remove the stems and seeds of the dried chilies and set aside.
3. Heat oil in a pot, add green onion, ginger, dried chili and cook in a low heat
4. Stir out the fragrance
5. Add a little thirteen incense
6. Add shredded potatoes and stir fry over low heat
7. Stir-fry over medium-low heat for about 4-5 minutes, the potato shreds become soft
8. Probably this effect is a bit translucent
9. Add green pepper shreds and stir fry
10. Stir fry for about 3 minutes.
11. Change to medium-high heat and pour rice vinegar on all sides of the pot
12. Add a little salt and stir fry evenly
13. Loading
14. close up.
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