1. Peel the potatoes, cut them into even thin slices, and then cut them into shreds as thin as matchsticks.
2. Put the cut potato shreds into clean water to wash away the starch. Drain the water and set aside.
3. Put the oil on the wok, add the chopped green onion, minced garlic, and chili noodles, and fry the red oil.
4. Add potato shreds and stir fry over high heat.
5. Add a pinch of salt.
6. After the potato shreds are broken, add chicken broth and stir-fry evenly, and finally cook with white vinegar. Stir-fry well.
7. Finished product.
Tips:1. Hand-cut potato shreds taste better than rubbed potato shreds.
2. Use a little more oil and stir fry quickly.
3. Cook in white vinegar before cooking.
4. Use thinner chili noodles to produce red oil more easily.
