Ingredients:

Potatoes (300g) red pepper (15g) pepper (green, pointed) (15g).

Panthoxylum bungeanum (2g) Chili pepper (red, sharp, dry) (5g) Green onion (5g) Salt (3g) MSG (2g) Balsamic vinegar (5g) Peanut oil (10g) Sesame oil (5g) Garlic (5g).

Production process:

1. Peel the potatoes, cut into thin strips, soak in water to wash off the starch, which can not only prevent them from turning black, but also make them easier to cook when frying. Keep it white, tender and crispy. Remove and drain before frying.

2. Remove seeds and stems from green and red peppers, cut into thin strips, and cut dried peppers into strips.

3. Heat up the wok, add oil to heat, add shredded green onions, stir-fry until fragrant, add shredded green and red peppers, and shredded potatoes. When cooked, add refined salt and MSG. Season, then drizzle with sesame oil and balsamic vinegar, stir-fry until cooked through.