1. First, prepare the materials, cut the potatoes into neat large slices, which is the key point of cutting even shreds, then cut the potato slices into filaments, and soak the cut potato shreds with clear water to remove starch, so that the fried potato shreds are fresh and non-sticky.

2. Then, cut the onion, the pepper into small pieces, the garlic, the red pepper and the ginger, put the oil in the pot, take out the pepper when you smell its fragrance, and be careful not to burn it too hard.

3. Remove the pepper, leave the bottom oil in the pot, add the onion, ginger, minced garlic and pepper to stir-fry until fragrant, add the shredded potatoes, stir-fry for about 2 minutes, then pour the vinegar along the side of the pot and continue to stir-fry the shredded potatoes.

4. Add shredded red pepper and stir-fry evenly. Finally, add chopped green onion, appropriate amount of salt, sugar and chicken essence to taste. Simple but delicious shredded hot and sour potatoes will be finished. Soaking vinegar along the side of the pot will be more mellow and full-bodied than directly drenching the fragrance.

5. Rinsing the shredded potatoes with cold water can not only prevent them from turning black, but also keep them white, tender and crisp when frying. You can also add some soy sauce, which is also delicious. When shredding potatoes, first flatten the bottom of the whole potato, so that the potato can stand on the knife board more stably and it is more convenient to shred. The taste of shredded silk is better than that of shaved silk.

6. Finally, add some pepper to make it more fragrant. Take it out after it explodes, so as not to eat the whole pepper when eating. If you like the crisp taste, you can usually take the pot after the break. If you like soft taste, extend the frying time appropriately.