wash and shred the pepper. 2. Prepare a bowl of clear water, drip a little vinegar, soak the shredded potatoes for a while, then rinse with clear water for 2-3 times, wash out the starch and drain. 3. Add a little oil to the pot and burn it for 3% heat. Add pepper. When you smell the smell of pepper (don't fry the pepper), turn off the fire and pick out the pepper. 4. Turn on the fire again. When the oil temperature is 7% hot, add dried red pepper and chopped green onion. After saute, add shredded potatoes and stir-fry until cooked. 5. Then add vinegar, sugar and salt in turn and stir fry for half a minute. 6. Add shredded green peppers and continue to fry for half a minute. Finally, add water starch and hook a little thin, stir well and serve. Tips: 1. After the shredded potatoes are cut, soak them in vinegar water and rinse them twice, which can avoid oxidation and blackening in the air and remove starch to ensure crisp taste. If you don't like crispness, you can wash it several times. Dry stir-fried potato shreds The simple method of dry stir-fried potato shreds is a common dish in the hot food menu of gourmet Jie. The taste of dry stir-fried potato shreds belongs to home-cooked taste, and the method belongs to dry frying. However, how to make dry stir-fried potato shreds is the best, mainly depending on your own taste habits. Let yourself make this dry stir-fried potato shreds according to your feelings ~ ~ Ingredients: half a catty of potatoes, dry. Two onions. Appropriate amount of salt and monosodium glutamate. Try it quickly, and make your own fried potato shreds. The method of hot and sour shredded potatoes (sour, crisp and refreshing, non-stick pan) Ingredients: 1 auxiliary material of potatoes: 3 segments of dried Chili, 3 grams of shredded onion, seasoning: 5 grams of sugar, 3 grams of soy sauce, 5 grams of rice vinegar, and 3 grams of chicken powder. Practice: 1. Peel and slice potatoes to prevent them from being coarse and fine, and the fine ones are thick. It is best to cut them in one breath. Before frying, you must rinse them with water for two or three times to wash away the excess starch. 2. Heat the oil in the pot, so-called hot pot cools the oil; 3. Deep-fry Chili or Zanthoxylum bungeanum, stir-fry chopped green onion, put potatoes, put vinegar, then soy sauce, chicken powder, and take out the pot. The highest state of fried potato shreds is soft outside and crisp inside. First of all, good knife work and uneven thickness naturally affect the taste, even uneven raw and cooked; The heat of the pot should be well controlled to ensure that the oil in the hot pot does not stick to the pot; Secondly, the heat, frying for too long, will lead to the feeling of potatoes, or even simply return to the starch thickening era, on the contrary, frying for too short, potatoes still have a raw feeling; In addition, when frying this stuff, don't use too much seasoning, soy sauce, rice vinegar and sugar are necessary, and the auxiliary materials can be onions. Save ginger and garlic, and pay attention to some dried peppers or peppers. Vinegar is essential for frying shredded potatoes, which can not only increase the crispness of shredded potatoes, but also reduce the amount of salt. Also, with soy sauce, don't put salt, soy sauce not only has salty flavor, but also adds a shallow and appetizing color to the dishes. The practice of hot and sour potato shreds is the secret of home cooking. The main ingredients of hot and sour potato shreds are: potato accessories: onion, ginger, garlic, pepper, dried red pepper, salt, sugar and vinegar. Practice: 1. Peel the potatoes, cut them into thin slices, then change them into filaments. After cutting them, rinse them with clear water twice and then soak them in water. When you are ready to put them in the pot, remove them and drain them. 2. Shred ginger and garlic, dried red pepper, minced shallots, and take a little pepper for later use. 3. Put the oil in the pan, pour the pepper after the oil is hot, fry it on low heat until it smells, and then remove the pepper. 4. Heat the remaining oil again and stir-fry the shredded ginger, garlic and red pepper. 5. Pour in the drained potato shreds and stir fry. 6. Add the right amount of salt, vinegar and sugar, stir-fry until the shredded potatoes are cut off, sprinkle with chopped green onion and start the pot. 1. Students who are not super sensitive to pepper flavor can try this little method, and fried shredded potatoes will be more fragrant. 2. Wash the starch on the shredded potatoes with clear water. Needless to say, everyone knows that. 3. If you are also a mixed family of aged vinegar and white vinegar, it is suggested to add aged vinegar to the appropriate color of shredded potatoes first, and then add white vinegar to your favorite degree of acetic acid. 3. Stir-fry the hot and sour potato shreds. I prefer the crisp taste. Generally, the pot will start after the break. You can appropriately extend the frying time according to your own hobbies.