Ingredients: two potatoes, half an onion, three garlic, one green pepper, three millet peppers or dried or morning peppers (put more if you want to eat spicy food, and less if you don't want to eat spicy food)
1. Shred potatoes, onions and green peppers for later use, and cut garlic and dried peppers into small pieces for later use.
2. Boil a pot of water, put the potatoes in the water to cook (don't cook for too long), take out the potatoes and soak them in cold water.
3. Heat the pan (smoke) and oil it (wipe it evenly). Put minced garlic and dried chilli into low heat, add shredded onion into minced garlic, stir-fry until fragrant, and add shredded potato (just out of the pan, don't hang too much water) and stir well.
4. Turn on the fire, add 1/3 bowl of water, stir well, shred the green pepper, stir well, add three spoonfuls of vinegar and stir well (according to personal preference), and add three-quarters spoonfuls of salt (the specific amount can be adjusted by yourself, so you can put less, stir well, and then put it after taste, and slow fire for two or three times should not paste the pot).
Technical summary: 1. Potatoes must be boiled in cold water, otherwise they will be sticky if they are tasteless, and will become soft if cooked for a long time. Just stare at the water and take out a little foam.
2. Put garlic on a small fire, otherwise it will be easy to paste and bitter. If you feel the temperature is high, you can turn off the fire. When you put down the same material, you must remember to fire.
You can prepare the water and vinegar first, there is no hurry. Put more. The later the vinegar is put, the stronger the vinegar taste, so the later it is put, the less it is put.
4. Be sure to stir fry for a few times in a big fire, otherwise the potatoes will not be crisp, and it will not stick to the pot easily when it is turned over for a few times in a big fire. Cooked potatoes are not easy to blacken, but they won't stick to the pan, so it's important to smooth them at first.