1. Prepare a potato, wash it, peel it and cut it in the middle.

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

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

4. Prepare a Chinese cabbage, remove seven or eight leaves, carefully clean it, cut it from the top and cut it 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 more parsley and color it to improve the taste.

7. Stir-fry potato shreds, burn oil in the pot, and heat the oil to 50% (slightly smoking). Add shredded potatoes and stir-fry for about 90 seconds, and keep it on medium heat.

8. Fry the shredded potatoes until golden brown. Remove the oil control after it is very crispy. Pour the shredded potatoes, shredded cabbage and shredded coriander with good oil control into the basin.

9. Add 2 grams of salt and 6 grams of sugar (more sugar), then add sesame oil and red oil and stir in the pot. Don't stir hard with chopsticks. Shredded potatoes are brittle, easily broken and easily stirred. Shake well before serving.

Second, tips

1, potatoes and cabbage leaves must be cut very finely, so that the taste is better.

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