Cooking Steps

1. 

   Step1:Let's show the ingredients first.

2. 

   Step2:Chop the garlic and soak it in vinegar. This is the so-called garlic vinegar. About 510 minutes.

3. 

   Step3:Shred the potatoes. Then use water twice. Wash off the excess starch. Wash until the water is clear. Usually 23 times.

4. 

   Step4:Boil the water in the pot. Turn off the fire after boiling. Pour the shredded potatoes into the blanched water. Then scoop up.

5. 

   Step5:Add a little salt, monosodium glutamate and mix the boiled potatoes.

6. 

   Step6:Then put it on the refrigerator's fresh-keeping layer. (I forgot to cover the film and take photos later). If it's urgent, you don't need to put it in the refrigerator. If it's not urgent, it will be crispy and cool in about 20 minutes.

7. 

   Step7:In 20 minutes, pour the soy sauce into the sour rice vinegar just made (don't use soy sauce). Use a fresh one.) Don't have too much soy sauce. Too much is too dark. Potatoes don't look good when mixed. If it's not fresh enough, add fish sauce or salt + MSG.

8. 

   Step8:OK. Pour the seasoning of step 7 into the potato shreds and mix well. Stir and sti

9. 

   Step9:Sprinkle with Scallion at last (usually sprinkle with coriander powder. It's ok if you don't buy it today). Sprinkle with sesame oil. Then use red oil and a little soup to make a base juice (red oil is usually made by pouring hot oil into chili powder or dried chili powder)

10. 

    Step10:Let's have a complete picture. Please ignore the condiment beside the green leaves.