1. Old ginger uses two or three slices of ginger the size of a thumb and a thickness of about one millimeter, one garlic the size of a half thumb, three dried peppers four centimeters long, two green peppers ten centimeters long, and green onions ten centimeters long. One (half each of the leaf and the white onion)
2. Cut the green onion and chili into one centimeter, and shred the ginger and garlic
3. Process the palm-sized potatoes into squares about 7✕5✕4 cm in size. Cut into 7✕4 cm size and 2 mm thick slices.
4. Cut another 7 cm long and 2 mm thick silk
5. After cutting, soak in clean water, pick up the dried water for two or three minutes before frying
6. The oil in the pot is about 100ml, and it is slightly smoked when it is 70% hot
7. Add green pepper diced, about 10 to 20 seconds
8. Add ginger garlic, green onions, dried chilies, and 10 peppers, and stir-fry for half a minute
9. Continue to high heat, add potato shreds and stir fry for about a minute
10. Cover with salt and stir fry for about half a minute
11. Add white rice vinegar, two caps of mineral water bottle, one cap of soy sauce, half a spoon of 5 cm diameter soup spoon of lees (basically water liquid), stir fry for about 1 minute
12. Cover about one-third of the chicken essence and stir well
13. Sheng Qi
Tips:1. Potato shreds to prevent oxidation, soak in water after cutting
2. There is sugar in my distiller’s grains, which also makes it sour, so I didn’t put sugar alone and added less vinegar. If the lees is not put, the material can be changed to two and a half rice vinegar and half white sugar.
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