On Sunday, my mother bought green peppers and potatoes. I carefully looked at the dish of shredded potatoes with green peppers made by my mother.

Mother first took off the "yellow coat" of potatoes with a knife, then sliced the potatoes, shredded them and washed them in a basket with a small hole, otherwise the shredded potatoes would "escape" from the hole. Then my mother broke off the green peppers, cleaned the seeds inside, shredded them and washed them in another smaller basket.

Then my mother cleaned the pot and heated it, poured in a proper amount of sunflower oil, and then poured in shredded potatoes and kept stirring. At this time, you can add a few pieces of garlic, which can not only sterilize, but also increase the flavor of the dish. After a while, smoke came out of the pot, and my mother quickly started cooking. When the shredded potatoes are translucent, I pour in the prepared shredded green peppers and continue to stir fry until the shredded green peppers are somewhat transparent. Sprinkle with salt and stir well. At this time, you can also add half a bowl of water to prevent potatoes from sticking to the bottom of the pot and burning. Then cover the lid and simmer for two minutes until the green pepper turns from dark green to light green, add a little chicken essence, continue to stir fry evenly, and finally serve.

I smelled it, ah, it smells good! The thin potato thread and the green green pepper thread set each other off, which really makes people drool. I quickly took a bite. The shredded potatoes and green peppers were slippery and really delicious.

I didn't think there was a lot of learning in cooking.