Ingredients: potatoes, green peppers and red peppers, garlic, dried peppers and shallots. Step 1: Wash and peel the potatoes and cut them into filaments with a knife (if you are afraid of trouble, you can use an eraser). What's the difference between cutting them with a knife and chopping them with an eraser? Real foodies feel that cutting with a knife is more delicious than using an eraser, which is the same as tearing cabbage by hand. We fry cabbage, cut it with a knife, and tear it by hand. The taste of hand-torn cabbage is just right. I can't say anything and I don't know why. This is the experience that most people get from practice. After the potatoes are shredded, the next key point comes. At this time, we should not blanch the potatoes first, but put them in clear water and add a proper amount of white vinegar. This is the key to frying potatoes. Soaking them in clear water and eating vinegar can make potatoes lose starch, so that they will not stick to the pot when frying potatoes, and will make potatoes more brittle and sour. The difference between vinegar bubble and salt bubble is that vinegar can prevent the nutrient loss of potatoes, prevent the shredded potatoes from oxidation and blackening, and the fried shredded potatoes are more crisp and refreshing. Soak for 5 minutes. After 5 minutes, remove the shredded potatoes from the water and set aside. Step 2: Prepare proper amount of dried peppers, sliced ginger, sliced garlic, sliced shallots and shredded green and red peppers. Step 3: Boil water in the pot, and then put the shredded potatoes into the blanching water once, so that the blanched shredded potatoes will be more brittle. After the shredded potatoes are put in, take them out quickly after boiling and rinse them with cold water to keep the crispness of the shredded potatoes. Hot pot hot oil, the oil temperature is 50% hot. Add shredded green and red peppers, stir-fry a little, add shredded potatoes, stir-fry evenly quickly, and then start seasoning on high fire: add appropriate amount of salt and a little chicken essence, stir-fry evenly quickly, and then serve. You can add some chopped green onion to decorate it, or you can leave it alone. This spicy and delicious hot and sour shredded potato is ready. It's very delicious and simple. Try it if you like. To sum up: 1. Don't blanch the shredded potatoes yet. Soak them in clean water with a little vinegar for 5 minutes. This can not only ensure the crispness of shredded potatoes without oxidation and discoloration, but also prevent the loss of nutrition of potatoes and prevent them from sticking to the pot during frying. 2. The main points of blanching potatoes, put the shredded potatoes in after the water is boiled, take them out quickly after the water is boiled, and then rinse them with clear water, so as to ensure the crisp taste of the shredded potatoes.