1. Cut the potatoes into shreds, soak them in water, and wash them back and forth twice.
2. Boil it in water for about 1 minute, then the pot can be boiled. After removing it, put a bag in cold water, and then remove it to dry the water.
3. Bring a little oil to a boil, then put the chopped green onion, ginger shreds and millet into the pot. After it is fragrant, add the potato shreds and stir-fry for a while, and then put the green pepper shreds, (I used it directly from the beginning Stir-fry faster on high fire). Put some vinegar, salt and chicken essence before turning off the heat (if you don’t have chicken essence, you don’t need to put it).
4.
Stir-fry for about a minute or two and it will be cooked. If you are afraid of being unfamiliar, you can taste it first, hahahaha. Because I use the rapid fire, it will be cooked quickly, plus it will be blanched before.
All in all very successful. Very good first time
Tips:I like to eat hot and sour ones. It is the first time that I followed Kuaishou to make them.
