1. Prepare materials. Mince the onion, ginger and garlic, shred the sweet red pepper, and cut the dried red pepper into sections.
2. Peel and slice the potatoes, then shred them, and wash them with clean water 3 times to remove excess starch to avoid sticking to the pan during frying.
3. Put a little oil in the wok to heat up, fry the peppercorns until fragrant and discard.
4. Add green onion, ginger and minced garlic and saute until fragrant.
5. Pour shredded potatoes, add sweet red pepper, stir fry, pour a little white vinegar and stir fry, add appropriate amount of salt, chopped green onion, and serve.
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