1. Peel potatoes and shred them. Wash the starch out of shredded potatoes with cold water. Shred green peppers and throw them with shredded potatoes.

2. Boil the water, and put the shredded potatoes and green peppers into boiling water for 20 seconds. Don't let the water boil, or the shredded potatoes won't be crisp.

3. Wash Sichuan shredded potatoes with cold water, put them in a pot, mix them well with salt, vinegar and monosodium glutamate, and put them in the refrigerator for half an hour or an hour.

4. Put a spoonful of oil in the pot, heat it to 60%, add 10 Chili, add a spoonful of Laoganma Chili sauce, cut a handful of dried Chili, add a handful of fried peanuts (bought in the supermarket), pound it a few times, then pour it on the shredded potatoes together and mix well to serve.

Version 2

Ingredients: two fresh potatoes, three or four dried red peppers, salt, monosodium glutamate, vinegar and salad oil.

Production process: 1. Wash potatoes, peel them, cut them into filaments, wash them with clear water, and control the moisture. Add a small amount of salad oil to the pot, heat it, add red pepper, and fry it until it is fragrant (stay away from the pot, be careful not to splash Chili oil into your eyes).

2. Add water to the pot to boil, boil the shredded potatoes, take them out immediately, then cool them with cold water, and eat them after controlling the water.

3. Sprinkle the fried Chili oil, a little vinegar, salt and monosodium glutamate on the shredded potatoes and mix well. Sweet and spicy shredded potatoes are ready. Characterized by fresh and tender color and fragrant smell, it is definitely a good cold dish in summer.

Version 3

Ingredients: 400g potato, 20g shredded onion, a little shredded ginger, pepper 10.

Seasoning: 5g salt, a little seasoning.

Practice: 1, peeled potatoes, washed, shredded, soaked in light salt water 10 minutes, fished out and blanched in boiling water, fished out, cooled in cold boiling water, fished out, drained and served.

2, sit in a pot, pour the oil, pour the pepper into 60% heat, stir-fry the fragrance, and remove the pepper. 3. Pour shredded onion, shredded ginger, pepper oil, salt and monosodium glutamate into shredded potatoes and mix well.

Tip: 1, in order to make potatoes crisp and delicious, blanching time should not be too long. 2. If you like spicy food, you can change pepper oil into Chili oil and add some vinegar to make hot and sour potato shreds.

Version 4

Cold shredded potatoes

Potato, coriander, ham, sesame oil, pepper oil, vinegar, salt, monosodium glutamate.

1. Peel potatoes, wash them and cut them into filaments, blanch them in boiling water until they are broken, take them out and drain them for later use; Cut coriander into sections; Slice ham.

2. Put salt, pepper oil, vinegar, sesame oil and monosodium glutamate into a bowl and mix well. Add shredded potatoes, parsley and shredded ham, mix well and serve.

Suggested seasoning ratio: vinegar: pepper oil: sesame oil = 4: 2: 1.

Version 5

Ingredients: potatoes, chopped green onion, pepper, sugar, vinegar and salt.

Practice: shred potatoes. If it is not fine, find a crushing tool, otherwise it will be too bad. Stir-fry shredded potatoes after boiling, take out and soak in cold water, take out after cooling, and add sugar, vinegar, salt and chopped green onion for later use;

Put a little oil in the pot, add pepper (when the oil is cold), stir-fry the pepper with low heat, then take out the pepper and pour the oil directly on the shredded potatoes and mix well.