1. Cut the ingredients well, soak the potato shreds in water to remove the flour. Choose the amount of chili according to your preference.
2. Put oil in the pot, add minced garlic, chili pepper, and shredded pork. Stir fry until the shredded pork changes color.
3. Put potato shreds and green and red pepper shreds into the pot and stir-fry on high heat
4. Stir-fry until 8 mature, add salt and MSG. Vinegar seasoning (white vinegar is best, so that the color is clearer. Today, if there is no one at home, I will use old vinegar instead).
5. Don’t stir-fry too old, and don’t add water halfway. Spread the fried potato shreds over the rice. (It will be crispier when spread out like this, if piled together it will make the texture lingering).
