At present, the shredded potatoes in the restaurant outside are all cut and run around in the water to remove starch before they become brittle. I still like to cut it before copying it, and leave the starch in the potatoes, so that the fried shredded potatoes are sauce-flavored, especially with pork oil.

1 Cut the potatoes, and don't use blisters.

Chop garlic with a kitchen knife, don't chop it.

Heat the wok, put pork oil and more oil, or potatoes without starch will stick to the wok easily.

4 Add shredded potatoes and stir fry 1 min. Add garlic, chopped green onion and salt and continue to stir fry.

Stir-fry shredded potatoes from different places and with different heat. You need to control yourself twice, add a little soy sauce and stir fry for four or five times. The fried shredded potatoes should be waxy and well-done.

I like this kind of shredded potato. Maybe some people don't like it. Look at a person. I was just sharing.