1. Wash potatoes and celery
2. Thinly sliced potatoes
3. Shred again
4. Shred red pepper and celery, soak potato shreds in water
5. Place a pot of water to boil, add shredded potatoes and celery, quickly blanch it, remove the water and set aside.
6. Heat the pot into the oil, add the pepper and Sichuan pepper with cold oil, stir in the pot on low heat and slowly stir up the fragrance, pick out the pepper without leaving the oil.
7. Put potato shreds, red pepper, celery into a bowl, mash the garlic and add it to the bowl, then add monosodium glutamate, 10 grams of pepper oil, and mix well with salt and serve.
Tips:Do not blanch potatoes and celery for too long to affect the crispness
