1. Boil the vermicelli softly and remove it and put it in cold water for later use. Pinch the vermicelli without hard core by hand.
2. Shred potatoes and set aside. Shred the green pepper, slice the green onion and ginger, and cut the pepper into sections.
3. Sauté the scallions, ginger and chili
4. Add the drained potato shreds and stir fry
5. Stir-fry potato shreds until the color changes, add light soy sauce. Continue to fry until the potato shreds 8 are ripe
6. Stir fry the vermicelli with green pepper shreds and drained water. Be careful not to mash the pan, but add a little water. Stir-fry evenly and add appropriate amount of salt.
7. Stir fry until fully cooked and served
