1. Peel the potatoes and wash them; use a grater to grind them into filaments. The potato shreds do not need to be soaked in water; it is recommended to grind the potatoes before putting them in the pot, otherwise the potatoes will become discolored;
2. Heat up a non-stick pan, pour in an appropriate amount of vegetable oil and heat;
3. Add potato shreds and stir fry;
4. When the potato shreds are 8 minutes old, add an appropriate amount of salt and stir-fry evenly;
5. Gather the potato shreds together and press them into a round cake shape;
6. After frying on low heat, turn over and continue frying;
7. Fry yellow on both sides, turn off the heat, and start the pan; squeeze the tomato blueberry sauce;
8. [Fried potato shredded pancakes] It's ready.
Tips:1. The seasoning can be adjusted according to personal taste;
2. Be sure to use a non-stick pan;
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