1. Peel the potatoes.
2. Cut potatoes into thin strips, transfer the balsamic vinegar and light soy sauce to a small bowl for later use.
3. Put the lard in a hot pan.
4. Stir fragrant millet shredded pepper.
5. Add potato shreds and stir well.
6. After low heat, stir-fry the potato shreds for transparency, add salt, and stir well.
7. Pour in the blended balsamic vinegar and soy sauce.
8. Stir and stir well.
9. Finished product.
