1. Shred green onion and ginger, and slice garlic.
2. Remove the seeds of dried chili and cut into small pieces with scissors.
3. Shred one red hot pepper.
4. Peel the potatoes and cut into thin slices.
5. Then cut into filaments.
6. Soak in clean water for later use.
7. Heat the wok and pour the oil, fry the peppercorns on low heat and remove.
8. Pour in the ginger, garlic and dried chili, and burst the aroma.
9. Pour shredded potatoes and stir fry over high heat.
10. After sautéing, add shredded red pepper and green onion, stir-fry for a few times, then add vinegar, salt and stir well.
Tips:I like fried potato shreds with a soft texture, so the shredded potatoes are just soaked in clear water, and it takes a long time to fry. If you like crispy texture, you can rinse with clear water a few times and stir-fry quickly. vinegar.
