4 potatoes about 500g, 50g flour, 2 green onions, a red pepper, a clove of garlic, half a spoon of pepper, a pinch of white pepper, a tablespoon of sesame oil, a small spoon of rice vinegar, salt

Practice

1, the potatoes will be peeled and wiped, or cut into thin julienne strips with a knife, soaked in water a few times until the water becomes clear, drained

2. Cut the scallions into chopped green onions, chop the red pepper, and crush the garlic into garlic paste for use

3. Pour the drained potato shreds into a large bowl, add a moderate amount of salt, then pour in the flour, mixing well as you pour, so that each shredded potato is evenly coated with flour

4. Pour in the garlic paste, pepper, white pepper, rice vinegar, and sesame oil, and toss thoroughly to use

5, Take a pan and heat it up, pour in some oil, pour the shredded potatoes into the pan, turn the heat down to medium-low

6, use a spatula to spread the shredded potatoes into a pancake shape, wipe the surface flat, cover the pan with a lid, and fry over medium-low heat for 3 or 4 minutes

7, open the lid and flip it over, and continue frying for another 3 minutes

8, wait until both sides are golden brown and crispy, then get out of the pan, and slice into pieces and serve on a platter

Tips

1, this dish if you want to choose the potato varieties, I would choose the starch content is slightly lower, eat soft with crispy

2, like a little crispy, the cake spread a little thinner, the pot is not big enough to do it in two

3, in addition to frying to eat you can also be the taro rubbing mixed and steamed to eat, steamed and then dipped in soy sauce, vinegar and garlic mixed into the sauce to eat