Boil the pot with water, add the washed shredded potatoes and blanch for about 1 to 1.5 minutes, depending on personal taste. If you like crispy, you can shorten the time appropriately.
Take out shredded potatoes and let them cool for later use. Add a little Jiang Mo and minced garlic, add some salt, chicken gold, vinegar and soy sauce, mix well, drizzle with a little sesame oil, and serve on a plate. If you like spicy taste, you can also add a little pepper noodles and peppers.