1. Peel the potatoes and wash off the starch from the potatoes in clean water.
2. Fry the potatoes in hot oil until the surface is slightly browned, remove them and set aside.
3. Cook the peas in boiling water and remove them.
4. This is blanched peas and fried diced potatoes.
5. Dice carrots and green peppers, slice green onions, cut into shreds, put rice wine in the diced meat, and simmer the starch for a while.
6. Put an appropriate amount of oil in the pot to heat, add the green onion and ginger until fragrant.
7. Add the diced pork and stir fry until the color changes.
8. Add carrots and stir fry.
9. Add green peppers and stir fry.
10. Add the diced peas and potatoes, reduce the heat to seasoning, add rice wine, soy sauce, sugar, salt, and stir-fry with half a spoon of water.
11. Put MSG and stir-fry evenly before serving.
12. Serve as a plate.
Tips:1. The peas are blanched in advance and the potatoes are deep-fried. The reason is that the frying time is short, and they are afraid that they will not be cooked.
2. Wash the potatoes in advance, so that the soup will be too sticky when frying, and it will be easy to pick up the pot.
