1. Raw material map
2. Peel the potatoes and wash them.
3. Cut the potatoes into thin slices.
4. Then cut into filaments.
5. Put it in the basin, wash it several times with clean water, and soak it for 15 minutes for later use;
6. Wash coriander stalks and cut into sections, wash ginger and shred, shred green onions, peel and slice garlic.
7. Mix the bowl of juice: put 2 tablespoons of fresh soup, 3 grams of refined salt, 1/3 tablespoon of sesame oil, 2 grams of MSG, 1/3 tablespoon of light soy sauce, 1/3 tablespoon of oyster sauce, and mix well in the bowl;
8. Place the pot on the fire and add wide water to boil, put in the potato shreds with controlled moisture, and stir evenly with chopsticks. The time should not exceed 15 seconds. Remove the controlled moisture and set aside;
9. Add vegetable oil to the pot over the heat, add garlic slices and shredded ginger until fragrant.
10. Cook in 2 tablespoons of balsamic vinegar.
11. Add shredded green onion and coriander stalks and stir fry a few times.
12. Add the potato shreds and stir fry a few times.
13. Pour the juice into a bowl and stir fry evenly.
14. It's on the table!
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