1. One potato, slice it first, then shred it, soak in water and wash two or three times to remove the starch on the surface to increase the crispness of the potato. Note that the potato shreds should be evenly thick.
2. Control excess water.
3. Shred the green and red pepper, cut 2 slices of ginger into thick shreds, mince 2 cloves of garlic, and cut the green onion into small pieces.
4. Hot pot with cold oil, fry 5 or 6 peppers and ginger slices for fragrant flavor.
5. Then add the green and red chili shreds and stir fry until fragrant
6. Then pour in the minced garlic and chopped green onion without stir-frying.
7. Quickly pour in the potato shreds that have been drained.
8. Stir quickly and evenly (you can smell the garlic scent wafting out at this time).
9. Then add rice vinegar and stir fry quickly.
10. Add the right amount of salt, stir fry evenly and out of the pan.
11. The salty fragrance is slightly spicy, and the smell of garlic is floating in the air.
Tips:Stir-fried potato shreds should be fast-fried on high heat, quickly stir evenly when entering the pot, pour the vinegar in time, and the potato shreds will be crispy.
