1. Peel and shred potatoes. Cut into thin slices and then shred. While cutting, soak them in water to avoid discoloration. After all the potatoes are cut, wash them with water several times to wash off the starch. If you are not in a hurry, the potato shreds can be soaked in water for a while.
2. Slice garlic, cut dried chili into a few sections, shred green pepper, and cut millet slices diagonally.
3. Put an appropriate amount of water in the pot, put the potato shreds to a boil, blanch the water for 15 seconds, pour out the boiling water, put the potato shreds in cold water, and then control the moisture and set aside.
4. Heat the oil in a non-stick pan over medium heat, add garlic slices and dried chili segments, and fry them to create a fragrant flavor.
5. Turn to high heat, put potato shreds, and stir fry a few times.
6. Put white vinegar.
7. Put the green pepper shreds and stir-fry for a few times to get out of the pot. Don't fry for too long, it will only take a few minutes.
Tips:Don't fry for too long
