1. Prepare materials.
2. Remove the seeds of the green and red peppers, and cut the stalks into filaments.
3. Peel the potatoes, cut them into thin strips, and soak them in water to wash away the starch.
4. Add water to the boiling pot, let the water open into the potato shreds, green and red pepper shreds, blanch for half a minute, remove and quickly soak in cold water for a few minutes to drain the water.
5. Puree the garlic for later use.
6. Put the bottom oil in a wok and sauté the dried chili and Chinese pepper.
7. Put a little chili noodles on the garlic mash, and pour the hot oil of sauteed pepper on top.
8. Add balsamic vinegar, sesame oil, sugar, and salt to the bowl and stir well.
9. Put the potato shreds on a plate, pour the sauce on before serving, and mix well.
Tips:1. After the potatoes are shredded, be sure to change the water several times, wash the starch completely, and fry them until they are fresh and crispy.
2. The time for blanching shredded potatoes must be short, otherwise they won't be crispy.
3. The blanched potato shreds must be drained before mixing the juice, so that it will have a taste.
