Hot and Sour Potato Shreds
1.
Use larger potatoes.
2.
Change to a rectangular shape, cut into even filaments, wash until the water becomes clear, and soak in white vinegar.
3.
Heat the salad oil, add dried sea pepper and dried Chinese pepper to fry to shovel out the scent, high heat, pour in drained potato shreds, green yellow red pepper shreds;
4.
Stir fry, add salt, chicken bouillon, and white vinegar, mix well, and sprinkle with green onions.