Accessories: 5g of scallion,

Seasoning: 6g of salt, 2g of monosodium glutamate, 3g of vinegar, 2g of linseed oil and 8g of peanut oil.

working methods

1. Wash and shred green onions for later use; Peel potatoes, wash them, cut them into thin filaments with uniform thickness, put them in a large bowl and soak them in water for a while, then take them out and filter the water.

2. Put the wok on fire, heat it and inject peanut oil. When the oil temperature is 40%, add shredded potatoes and stir-fry twice, then add vinegar, then add refined salt, monosodium glutamate, onion oil, pepper oil and chopped green onion and stir-fry until it is mature.