1. Shred potatoes, rinse out the starch with water, add 2 tablespoons of white vinegar, soak for 5-10 minutes, rinse well, and soak in water;
2. Cut carrots and celery into shreds;
3. Shred the soaked mushrooms;
4. Blanch the carrots and celery;
5. Put the pot on the stove, turn on high heat, and put the oil and ginger on the pot;
6. Saute the shredded ginger and put the shredded potatoes. When putting the shredded potatoes, drain the water and stir fry for a while;
7. Add shredded shiitake mushrooms and stir-fry until shredded potatoes are half cooked;
8. Add shredded shiitake mushrooms and stir-fry until shredded potatoes are half cooked;
9. Pour shredded carrots and shredded celery, add salt and pepper, sprinkle a little cooking wine, and add 1 teaspoon of sesame oil as the tail oil.
Tips:1. When rinsing the potato shreds, add a little vinegar to make the potato shreds more brittle, but the vinegar should not be used for too long, soaking for 5-10 minutes is enough;
2. This dish should not be over-fried, because over-heating will make the vegetables too soft and watery, and the taste will not be good.
