1. Peel and wash the potatoes, wash the green and red peppers, and chop the front elbow (2 fat 8 lean).
2. Receive water in the container, and process the potatoes into 6cm filaments with a vegetable grater (also can be cut).
3. After the potato shreds are processed, wash them twice with water to remove the potato flour.
4. Remove the stems and seeds of the green and red peppers and cut into 6cm long and 0.2cm thick shreds. Cut the dried peppers into small sections.
5. Put water in a pot and bring to a boil, add the potato shreds to become discolored and scald.
6. Put the salad oil in the pot, then add the dried chili section and fry it until the color changes and the aroma comes out.
7. Then add the minced meat and stir fry until the meat turns white.
8. Add potato shreds and fry, add salt, monosodium glutamate, chicken essence, pepper oil, and sesame oil.
9. Then add green and red pepper shreds
10. Stir well, stir-fry and serve on the plate.
Tips:1. Potato shreds are cut and fried with a knife to taste better. 2. Production of pepper oil: add 25g peppercorns to 500g salad oil, and fry 40g green onion slices until the peppercorns change color and the green onion slices turn yellow to give a flavor.
