1. Shred potatoes, rinse with water three times and soak in water
2. Shred carrots and set aside
3. Prepare other spices
4. Add appropriate amount of oil to the hot pot, sauté the peppercorns until fragrant, and remove the peppercorns.
5. Saute the ginger and garlic, add the shredded carrots and stir fry a few times. When the shredded carrots are half-cooked, add the shredded potatoes
6. After pouring the potato shreds, immediately cook the right amount of balsamic vinegar in the pot, about two to three spoons.
7. After stirring for a few times, sprinkle an appropriate amount of chili shells in the pan and continue to stir-fry. After three to four minutes, add a spoonful of salt. It can be served on a pan.
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