Medium-sized potatoes 1 piece (about 300g), red pepper 1/2 pieces, green pepper 1/2 pieces, 5,6 pieces of pepper, 4 onions1/pieces, 2g of salt, vinegar 10ml.

Practice:

1, peeled potatoes, cut off a piece at the bottom to make it flat, spread it on a chopping board, and slice it;

2. Cut the neatly coded potato chips into filaments;

3. Wash the shredded potatoes with clear water for 4 or 5 times;

4, red pepper, green pepper cut into filaments, onion cut into chopped green onion;

5, pour the right amount of oil into the pot, add pepper and chopped green onion, stir-fry and serve out;

6. Add shredded potatoes and stir-fry for 2 minutes. In order to prevent the pan from sticking, pour a little water on the way, and continue to stir-fry for about 1 or 2 minutes until the soup is about to dry;

7, add vinegar to cook, stir fry evenly, add salt to taste, add shredded pepper and stir fry 1, 2 minutes out of the pot.

Tips

1, the shredded potatoes are finely cut, so as to keep crisp and tender while the shredded potatoes are easy to ripen; Otherwise, when cooked, the shredded potatoes will not be crisp and tender, or although crisp and tender, they are not ripe yet;

2. The cut shredded potatoes should be washed with clear water for 4 or 5 times, and the starch on the surface should be washed away, so that the fried shredded potatoes are fresh and not sticky;

3. It is best to use white vinegar for fried potato shreds, which is more refreshing and easier to taste the unique fragrance of potatoes.