1. A large potato is cleaned and sanded, peeled off the skin, and cut into potato shreds of uniform thickness. Put it in a container and wash it several times with water to remove the starch. This will ensure the crispness of the finished product.
2. Clean each of the green and red peppers, remove the stalks and seeds, and cut into shreds. Peel off the outer skin of the two garlic cloves and cut into garlic slices. Rinse the dried red peppers and Chinese pepper to prepare.
3. Add water to the pot, boil it, pour a little white vinegar into the potato shreds and blanch it in water. The potato shreds will become transparent (about one minute) and the water can be removed and drained.
4. Add appropriate amount of peanut oil in another pot, add garlic slices, dried red pepper, and pepper to fragrant. Pour in potato shreds and stir-fry evenly.
5. Add the green and red chili shreds, a little light soy sauce, and sugar and continue to stir-fry for about 40 seconds.
6. Add the right amount of salt for seasoning, add the right amount of white vinegar according to your taste, and stir again evenly to get out of the pot.
