Cooking Steps

1. 

   Step1:Wash the potatoes and scrape off the skin with a scalpel. Shred the green pepper. Cut the red pepper a few times. Chop the garlic.

2. 

   Step2:Potato cutting method - first cut a few pieces on the long side of the potato to make it a flat surface. Buckle it on the vegetable board. Then continue slicing like this. It will be stable (cutting potato silk is not required to cut it too thin. If it's too thin, it's not good to stir fry and paste. It's only necessary to make it uniform in thickness)

3. 

   Step3:It's easier to cut the thick and even piece and then continue cutting. Cut the shredded potatoes and soak them in cold water. (you need to change the water several times when you put the shredded potato into the cold water. Wash all the starch. The shredded potato will be crisp, fresh and non sticky.

4. 

   Step4:Pour the oil into the pot. Fry the pepper over low heat. Do not take out the pepper. Add in the onion, ginger, red pepper and stir fry. Add in the drained potato shreds and stir well. Add vinegar and stir fry for about 1 minute. Add in green pepper and salt. Stir well. Add in garlic and chili oil. Stir well and turn off the heat. (pepper oil can add fragrance. It is also suitable for stir fried vegetables. Ordinary rice vinegar is OK. There is no need to be white vinegar. Many white vinegar tastes bad instead. Vinegar should be added early. It can make potato silk soft. Add a spoonful of chili oil to add flavor and color.)