1. Medium-sized potatoes, peeled and washed
2. Rub it into thin filaments with a wiper
3. Soak in cold water for 10 minutes
4. The fire boiled the water
5. Add shredded potatoes and cook for two minutes
6. Take it out, put it in a cold water basin, and then put it in another basin
7. Wash parsley, cut into sections, and put on the potato shreds
8. Add oil to the wok, break a dried red chili in half, and fry on low heat to brown it
9. Pour the oil and pepper onto the shredded potatoes with parsley
10. Pick out the dried chilies, sprinkle some salt, and mix well
11. Refreshing and good taste
Tips:1. Potato shreds can also be cut into thin shreds, if your knife skills are good;
2. Soak the cut potato shreds in water to remove excess starch and make the potato shreds more brittle;
3. Don't waste the water used to soak the potato shreds. After precipitation, the water can be used to water the flowers. The remaining pile of starch can be put in a small plate and air-dried to become natural starch, which can be used for Goots bacon;
4. Adjust the blanching time according to personal taste needs. Put it in a cold water basin for too much cooling to keep the potato shreds crispy;
5. Without blanching parsley, stir directly into the dish;
6. Chili can also be replaced with prickly ash, pick out when you eat, and the taste is great.
