1. Peel and wash potatoes.
2. Soak the shreds in cold water for about 10 minutes to remove the starch, and remove the water to control. You can use a wiper to wipe the shreds. I like shreds to taste better.
3. Carrots are peeled, washed and shredded, green onion, ginger and garlic are washed and chopped.
4. Add appropriate amount of oil to the wok, sauté five-spice powder, green onion, ginger, and a little garlic, add carrots and stir fry.
5. Add potato shreds and stir fry until cooked.
6. Add the remaining minced garlic, salt, a little vinegar, and soy sauce to taste.
7. Take out the pan and serve.
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