1. Ingredients: potatoes, green and red peppers, scallions, white vinegar, sugar, salt, dried chilies, Sichuan peppercorns

2. Cooking methods and steps:

1. When choosing potatoes, it is best to choose white-skinned potatoes. This type of potato has a crispier texture and is more suitable for frying shredded potatoes.

2. After peeling the potatoes, cut them into thin slices and then into thin strips.

3. After cutting the potatoes into shreds, put them in water to prevent the potatoes from oxidizing. Add 2 tablespoons of white vinegar to the water to make it crispier when eaten.

4. Prepare some green and red peppers and cut them into shreds, and cut the scallions into shreds and set aside.

5. In the process of soaking potatoes, the starch is also washed away, and the potato shreds are taken out to control the water. After soaking in white vinegar, the potato shreds will be crispier. If you don't wash off the starch on the surface of shredded potatoes, they will stick to the pan when frying.

6. Add a little oil to the pot, add Sichuan peppercorns and dried chili peppers, and fry over low heat until fragrant. After frying until it changes color, take it out, which can transform the spicy flavor into spicy flavor. 7. Heat the oil again, add green onions and shredded potatoes and stir-fry.

8. Stir-fry until the potato shreds change color slightly, add green and red peppers, and continue to stir-fry. 9. Fry until the potato shreds are almost cooked, add a spoonful of white vinegar and an appropriate amount of sugar. Adding white vinegar can make the color of the potato shreds look better, and white sugar can neutralize the sour taste of the vinegar.

10. Stir-fry until the shredded potatoes are completely cooked, add a spoonful of salt, stir-fry evenly, and serve.