1. Shred potatoes and wash the starch, and blanch them until they are broken. Generally, they will become transparent. Do not take too long to avoid brittleness.
2. Pull out the cold water.
3. Fry the pepper oil on low heat. When it is fragrant, put the onion segments to linger and turn off the heat.
4. Put black sesame and chopped chili in a small bowl.
5. Pour the hot oil into a bowl with chili and black sesame seeds to make a spicy sauce.
6. Remove the potato shreds to control the water, add salt, monosodium glutamate, sugar, vinegar, and minced spicy sauce and mix well.
Tips:1. Add white sesame seeds to make it more fragrant (only black sesame seeds are available nearby).
2. Scallions can also be used to make the flavor stronger.
