1. Prepare ingredients.
2. Shred carrots and green peppers.
3. Shred potatoes.
4. Wash the potato shreds several times with clean water.
5. Pour water into the pot and boil, add the potato shreds and blanch until the color changes.
6. Add carrot shreds to blanch the water to change color.
7. Pour out and rinse with cold water several times to control the water.
8. Pour in light soy sauce, rice vinegar, chicken essence, and sesame oil.
9. Sprinkle in salt.
10. Put oil in the pot to heat up, add the peppercorns to choke the fragrance.
11. Pour in hot oil quickly and mix well.
12. Mix well and serve.
13. Finished picture.
Tips:Potato shreds and carrots need to be blanched, just after they change color. Like the spicy ones, use dried red peppers to cook out the taste.
