material

Potatoes, green and red peppers, peanut oil, dried peppers, refined salt, monosodium glutamate, sesame oil and balsamic vinegar.

working methods

1. Peel potatoes, cut them into filaments, and soak them in clear water to wash off starch, which can not only prevent them from turning black, but also keep them white, tender and crisp when frying. Take out before frying and drain.

2, green and red peppers are seeded and pedicled, cut into filaments, and dried peppers are shredded.

3. On the wok fire, add peanut oil to heat it, add shredded onion into the wok, add dried pepper to stir fry, and then add shredded green pepper and shredded potato.

4. Stir-fry until it is 80% mature, add refined salt and monosodium glutamate to taste, and then add sesame oil and balsamic vinegar to stir fry.