1. Prepare ingredients.

2. Peel with a paring knife.

3. Cut into thin slices (be sure to control the thickness evenly).

4. Gently smooth the sliced potato chips by hand. ?

5. One hand is slightly curled, the fingers are 90 degrees downward, the nails are pressed downward, the middle finger joint is close to the knife surface, and the potato chips are shredded (this can protect the fingers well to avoid cutting).

6. Wash the shredded potatoes in clean water, then change the water and soak for about ten minutes. ?

7. Wash the shredded potatoes again until the water is clear and transparent. ?

8. Remove and drain for later use. ?

9. When waiting to soak the shredded potatoes, pat the garlic with a knife (it can also be sliced or chopped into garlic rice, depending on personal preference).

10. Shred green and red peppers (or dried red peppers with different flavors) and prepare chopped green onion.

1 1. Put some oil in the pot and add pepper. ?

12. Fry the pepper slowly, and when it smells, take it out (be sure to clean it up, otherwise the feeling of eating pepper is really bad). ?

13. Add chopped green onion and garlic into the fried pepper oil and stir-fry until fragrant.

14. Add shredded green pepper. ?

15. Stir-fry, pull aside and add shredded potatoes.

16. Stir-fry quickly. ?

17. When the shredded potatoes change color, add a spoonful of rice vinegar (I prefer the fragrance of rice vinegar to white vinegar). ?

18. Stir-fry a few more times and add a proper amount of salt. ?

19. When you get to your favorite fire, add a spoonful of rice vinegar and stir well. Turn off the heat.