1. Wash the red millet spicy, and cut the millet spicy pickled pepper into chili rings for later use.
2. Peel the potatoes, cut into thin strips, soak in water and wash, and drain the water.
3. Preheat the wok, add a proper amount of oil, and stir-fry the chilies to create a fragrance.
4. Pour shredded potatoes and stir fry quickly.
5. When the potato shreds become transparent, add appropriate amount of white vinegar and stir-fry evenly.
6. Add salt and stir well.
7. It's sour and spicy.
Tips:When frying potato shreds, stir fry them quickly.
