1. First, we prepare two potatoes, cut them into thin slices, and then cut them into filaments. We can cut a plane on the potato first, so that it is more stable when cutting, and then soak it in clear water to avoid oxidation and discoloration. Half a piece of red pepper is shredded, which is mainly used for color matching. Green pepper 1 piece, after pedicled, shred, cut onion into sections, and cut ginger into diamond pieces and put them together for later use.

2. Wash the soaked shredded potatoes twice and remove the starch, so that it is not easy to stick to the pot when frying.

Let's blanch the shredded potatoes in water. After the water in the pot is boiled, add shredded potatoes and blanch for 30 seconds. After the potato shreds change color, they are poured out and quickly cooled in cold water, which makes them more brittle to eat.

4. Add the pan to the vegetable oil sliding pan, pour out the hot oil, and add the cold oil after the pan is smooth. When the oil temperature is 50% hot, pour in onion and ginger slices and stir-fry until fragrant. Add green pepper and red pepper and stir-fry until raw.

5. Then pour the shredded potatoes into the pot and stir fry quickly for 30 seconds. After the potatoes are cooked, add 2 grams of salt and 2 grams of chicken essence, stir-fry and serve.

Technical points:

1. The starch on the shredded potatoes must be washed clean, otherwise it will easily stick to the pan and taste soft when frying.

2. Blanching can shorten the frying time and make it more crisp.