1. Prepare the materials
2. After peeling the potatoes, cut them into thin slices, and then cut into filaments.
3. The cut potato shreds are soaked in clean water, and then soaked and washed several times, mainly to soak the potato starch, so that the taste is more crisp.
4. The carrots are also shredded.
5. Green peppers are also cut into shreds.
6. Chop garlic and ginger into puree.
7. Boil water in the pot. Add the potato shreds, boil the water again and cook for another minute.
8. Pick up the potato shreds and drain the water, soak in cool boiled water, remove the dried water after a few minutes.
9. Add the carrot shreds and blanch for about 1 minute, pick up and soak in cold boiled water.
10. Put the green pepper shreds in the drain spoon, put it in boiling water, and pick it up immediately.
11. Put potato shreds, carrot shreds and green pepper shreds in a bowl and set aside.
12. Heat oil in a pot, add ginger and garlic paste and sauté until fragrant.
13. Put the fried garlic into the potato shreds and pour 3 spoons of soy sauce.
14. Add a little sesame oil.
15. Add three spoons of vinegar.
16. Put in a teaspoon of sugar.
17. Stir evenly and leave it for 15 minutes.
Tips:1. The cut potato shreds must be soaked in water, so that the color of the mixed potato shreds is clean and beautiful.
2. The shredded potato after blanching must be watered, so that the shredded potato will not become soft and the roots will be crisp.
3. Friends who like spicy food can also add chili sauce.
