1, prepare a potato, wash it, peel it off, and split it in the middle.

2, first cut into thin slices, and then cut into filaments, try to cut it as thin as possible.

3. After cutting, the shredded potatoes should be quickly soaked in clear water to avoid oxidation and blackening. Wash the shredded potatoes twice, wash off the starch on them, and then remove and control the moisture.

4. Prepare a Chinese cabbage, remove seven or eight leaves, carefully clean them, cut them from the top and cut them into filaments.

5, cut to the cabbage state, not the cabbage state, and then put the cabbage leaves on the plate for later use.

6. Cut a few more parsley for color matching and flavor enhancement.

7. Fry the shredded potatoes, burn the oil in the pot, and the oil is heated to 50% (slightly smoking). Pour in the shredded potatoes and fry for about 90 seconds, and keep it on medium heat.

8. Fry the shredded potatoes until golden brown. After being very crispy, remove the oil control. Pour the shredded potatoes, cabbage and coriander with good oil control into a basin.

9. Add 2 grams of salt and 6 grams of sugar (more sugar), then add sesame oil and red oil and stir in a pot. Don't stir vigorously with chopsticks. The shredded potatoes are brittle and easy to break and stir. Shake well before serving.

Second, tips

1, potatoes and cabbage leaves must be cut very finely, so as to have a better taste.

2, potatoes should be washed twice, wash off their own starch, not easy to turn black, the color is attractive enough.